Greek Chicken Kabobs

Greek Chicken Kebabs

with Tzatziki Sauce (Phase 2)

Ingredients

1. 
   

1 3/4 – 2 lbs boneless skinless chicken breasts , diced into 1 1/4-inch cubes

1. 3 Tbsp fresh lemon juice

2. 1 Tbsp red wine vinegar

3. 3 cloves garlic , minced

4. 2 tsp dried oregano

5. 1/2 tsp dried basil

6. 1/2 tsp dried thyme

7. 1/2 tsp ground coriander

8. Salt and freshly ground black pepper

9. 2 large bell peppers , diced into 1 1/4-inch pieces

10. 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick

11. 1 large red onion , diced into 1 1/4-inch wedges

12. Olive oil non stick spray

Tzatziki: PHASE 2 Friendly

1. 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*

2. 1/2 tsp sea salt , plus more to taste

3. 2 (5.3 oz) containers (1 cup) plain low-fat Greek yogurt (1 heaping cups)

4. 1 clove garlic , finely minced

5. 1 Tbsp fresh lemon juice

6. 1 Tbsp chopped fresh parsley

7. 1 Tbsp chopped fresh dill

Instructions

1. 
   

For the kebabs:

1. 
   

In a bowl whisk together  lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste.

1. 
   

Place chicken in a gallon size resealable bag, pour vinegar/spice mixture over chicken and press chicken into marinade.

1. 
   

Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.

1. 
   

Drizzle and toss veggies with olive oil spray. Lightly salt.

1. 
   

Preheat a grill over medium-high heat. Thread a bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush (or spray) grill lightly with olive oil spray, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking.

1. 
   

Garnish with parsley.

1. 
   

PHASE 2: serve warm with Tzatziki sauce.

For the Tzatziki:

1. 
   

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

1. 
   

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off).

1. 
   

Pour cucumbers into a mixing bowl then add Greek yogurt, garlic, lemon juice, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.