Chicken Kabobs with Tzatziki
June 9th, 2021
Since Chris and I are staying away from heavy meals and red meats to get in our best shape for the wedding, this is a great healthy dinner to make when we feel like we want to feast.
Ingredients
- 1 – 1 1/2 lb boneless, skinless chicken breast, cut into 1 1/2 inch pieces
- 1 box Trader Joe’s Falafel mix *just add water, you can make however many servings you like!
- 5-6 pearl tomatoes, halved
- 1 medium white or yellow onion, chopped into large pieces
- 2 yellow squash, sliced thick
- 1 red bell pepper, chopped into 1 1/2 inch pieces
- Wooden skewers
- 3 sprigs fresh rosemary, bruised
- 1 lemon, juice and zest
- 5-6 tbsp EVOO
- 4 garlic cloves, minced
- 1 tbsp soy sauce
- sea salt and fresh ground pepper
Tzatziki Dip
- 2 cups plain Greek yogurt *I always go for the full fat, nonfat just isn’t the same
- 1 Persian cucumber, roughly diced
- 4 sprigs fresh mint leaves, finely chopped
- 3 sprigs fresh dill, finely chopped
- 1 lemon, juice and zest
Directions
- In a ziplock bag, combine the soy sauce, garlic, 2 tbsp EVOO, lemon juice + zest, and rosemary. Add the chicken and marinate in the fridge for at least 45 minutes – 1 hour.
- In the meantime, make the Tzatziki by combining the Greek yogurt, cucumbers, mint, dill, and lemon juice + zest in a medium bowl. Top with a light drizzle of EVOO and sprig of dill for serving
- In a large bowl, add tomatoes, onion, yellow squash, and bell pepper and coat with 1 tbsp EVOO and salt and pepper to taste. Arrange by spearing and alternating veggies on each wooden skewer. Arrange marinated chicken on separate skewers as well.
- Heat up the grill and once hot, bbq chicken and veggie skewers until desired doneness, about 10-15 minutes.
- When the skewers are finished, serve while hot with Tzatziki on the side. Enjoy!
Let me know if you make this or have any questions in the comments below!
With love,
Ashley Jo
