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 oz 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:
⅓ cup extra virgin olive oil
⅓ cup apple cider vinegar
⅓ cup fresh lemon juice
1 tsp dried thyme
1 tsp dried oregano
2 tsp garlic, minced
½ tsp sea salt
½ tsp black pepper
1
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.
2
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.
3
Remove veggies and chicken from bags and arrange on 8 wooden skewers
4
Place on a hot grill turning occasionally until chicken is fully cooked. Remove from grill and serve with a dollop of fresh Tzatziki.
Ingredients
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 oz 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:
⅓ cup extra virgin olive oil
⅓ cup apple cider vinegar
⅓ cup fresh lemon juice
1 tsp dried thyme
1 tsp dried oregano
2 tsp garlic, minced
½ tsp sea salt
½ tsp black pepper