GRILLED GREEK CHICKEN KEBABS

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    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!

    COMPLETE YOUR RECIPE

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