Name: GRILLED GREEK CHICKEN KEBABS
Ingredients: 3 lbs boneless, skinless chicken thighs; 1/2 cup plain Greek yogurt; juice of 1 lemon; splash apple cider vinegar; 2 tbs olive oil; 6 garlic cloves, minced; 1 tbs chopped fresh dill; 1/2 tsp Sel Magique Classic Blend; 2 tsp ground black pepper; 1 seedless cucumber, large, peeled; 1 cup plain Greek yogurt; splash apple cider vinegar; juice of 1/2 lemon; 2 tbs olive oil; 1 tbs fresh dill, chopped; 1/2 cup kalamata olives, pitted & chopped; Sel Magique Classic Blend to taste; 1 red olion, large, cut into chunks; 2 red bell peppers, cut into chunks; 2 zucchini, sliced into chunks; 1 pint cherry tomatoes; chopped dill, for garnish

Print Recipe

GRILLED GREEK CHICKEN KEBABS

Yogurt marinated chicken grilled up with red onion, bell peppers, zucchini, tomatoes and dipped in creamy dill tzatziki

Course: dinner, lunch

Cuisine: Greek, Mediterranean

Keyword: chicken, Grill, kebab, skewer

Ingredients

CHICKEN

3 lbs boneless, skinless chicken thighs
1/2 cup plain Greek yogurt
juice of 1 lemon
splash apple cider vinegar
2 tbs olive oil
6 garlic cloves, minced
1 tbs chopped fresh dill
1/2 tsp Sel Magique Classic Blend
2 tsp ground black pepper

TZATZIKI

1 seedless cucumber, large, peeled
1 cup plain Greek yogurt
splash apple cider vinegar
juice of 1/2 lemon
2 tbs olive oil
1 tbs fresh dill, chopped
1/2 cup kalamata olives, pitted & chopped
Sel Magique Classic Blend to taste

SKEWERS

1 red olion, large, cut into chunks
2 red bell peppers, cut into chunks
2 zucchini, sliced into chunks
1 pint cherry tomatoes
chopped dill, for garnish

Instructions

CHICKEN

Place the chicken thighs in a large resealable plastic bag. Mix the marinade ingredients well in a small bowl and then pour over the chicken. Seal the bag, pressing out as much air as possible, and massage the mixture over the meat until everything is evenly coated.
Place the bag on a plate or in a baking dish and refrigerate. Marinate for at least 4 hours and up to 24 hours.

TZATZIKI

Grate the peeled cucumber on a box grater. Place the grated flesh in a fine-mesh strainer lined with paper towels. Allow it to sit for 15 minutes. Squeeze the excess moisture out of the cucumber and then place it in a bowl.
To the bowl, add the remaining ingredients and mix well. Season, to taste, with Magique, pepper, and additional lemon juice. Cover and refrigerate the mixture for at least 20-30 minutes before serving. The tzatziki can be made a few days ahead (which makes it taste even better) and will last in the fridge for about a week.

SKEWERS

Soak wooden skewers in water for at least 30 minutes before assembly. Preheat the grill to high.
Skewer the chicken, red onion, bell pepper, zucchini, and cherry tomatoes, alternating meat and veggies.
Grill for 2-3 minutes per side, or until golden brown grill marks develop and the chicken is cooked through. Garnish with a little chopped dill and serve alongside the tzatziki. Enjoy!