Chicken Kebabs

• 1/4 cup olive oil
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. red wine vinegar
• 3 cloves garlic minced
• 2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. dried coriander
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 lbs. chicken breast boneless, skinless
• 2 bell peppers diced
• 3 zucchini sliced
• 1 red onion diced

Tzatziki Sauce

• 1 medium cucumber peeled & seeded, chopped into small pieces
• 1 tsp. salt
• 1 cup plain Greek yogurt
• 1 clove garlic minced
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• 1 Tbsp. parsley chopped
• 1 Tbsp. fresh dill chopped

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Instructions

• Prepare marinade by stirring together first 10 ingredients (through salt & pepper). Let chicken soak in marinade for 2 hours.
• Cut chicken into pieces for kebabs.
• Toss bell peppers, zucchini and red onion in 2 tablespoon olive oil.
• Soak wooden skewers in water for 30 minutes.
• Preheat grill to medium-high heat.
• Thread chicken pieces, peppers, zucchini and onions on the skewers.
• Cook skewers 7-9 minutes, or until chicken reaches 165 degrees F in the center. Turn after about 4 minutes.
• Prepare the tzatziki sauce by placing chopped cucumber in a strainer and sprinkle with salt (lightly). Let sit at room temperature for 30 minutes.
• Squeeze cucumbers in a paper towel to drain the excess water, and then place in food processor. Pulse to finely chop.
• Pour cucumbers into a large mixing bowl, add yogurt, garlic, lemon juice, olive oil, parsley and dill. Season with salt and pepper, to taste. Whisk all ingredients.
• Drizzle tzatziki sauce over kebabs and enjoy!

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