Marinated Grilled Chicken Kabobs with Tzatziki

By Micki Brown
Serves 4

Kabob Ingredients:

4 boneless, skinless chicken thighs, cut into 1-1 ½ inch chunks

1 red onion, cut into 1-1 ½ inch pieces

1 red bell pepper, cut into 1-1 ½ inch pieces

1 yellow bell pepper, cut into 1-1 ½ inch pieces

8 ounce package cremini (baby portabella) mushrooms, stems remove, cut smaller if large

1 basket cherry tomatoes

1 medium zucchini, cut into ½ inch rounds

1 container fresh Tzatziki

Marinade Ingredients:

1/3 cup extra virgin olive oil

1/3 cup apple cider vinegar

1/3 cup fresh lemon juice

1 tsp dried thyme

1 tsp dried oregano

2 tsp garlic, minced

½ tsp sea salt

½ tsp black pepper

Directions:

Mix the marinade ingredients in a bowl, then pour half into a one-gallon plastic bag, and the other half into another one-gallon plastic bag. Place the chicken in one bag and the veggies in the other bag. Make sure all are well coated. Place in the refrigerator and allow to marinate for 1-8 hours. Remove veggies and chicken from bags and arrange on 8 wooden skewers. Place on a hot grill turning occasionally until chicken is fully cooked. Remove from grill and serve with a dollop of fresh Tzatziki.