1 ½poundsboneless skinless chicken thighs,cut into approximately 1 inch chunks
3tablespoonfresh lemon juice
1tablespoonred wine vinegar
1tablespoonolive oil,extra virgin
2clovesgarlic,minced
2teaspoondried oregano
1teaspoondried parsley
1teaspoondried thyme
½teaspoonsea salt
½teaspoonpepper
Tzatziki Sauce
1cupcucumber,peeled and finely diced
1 ½cupsplain Greek yogurt,very firm
2tablespoonlemon juice
1 ½tablespoonfresh dill,chopped
1clovegarlic,finely minced
½teaspoonsea salt
¼teaspoonpepper
Instructions
Greek Lemon Chicken Kabobs
In a large bowl, whisk together the marinade ingredients, then add the chicken and toss to coat.
Cover and refrigerate for 45 minutes to 4 hours or even overnight.
Thread the chicken on to skewers.
Heat the grill to medium high heat (375°F.) and oil the grates. Grill the chicken with the lid down for 4-5 minutes per side or until chicken is cooked through and no longer pink inside. Use an instant-read meat thermometer to check that the temperature of the chicken pieces has reached 165°F.
Tzatziki Sauce
Peel the cucumber and remove the seeds with a spoon. Finely dice the cucumber. Pat dry and squeeze with a paper towel or a clean cloth to remove as much moisture as you can so that the sauce isn't runny.
In a medium bowl, combine the remaining ingredients and whisk together.
Add the cucumber and refrigerate until ready to serve. Garnish with a sprinkle of fresh dill and a drizzle of olive oil, if desired.
Notes
This is a great recipe to make ahead of time. Add the marinade to the chicken, package for the freezer and freeze. Thaw in the refrigerator overnight, then grill according to the recipe instructions.Nutrition information does not include Tzatziki Sauce. You'll have more than you need. Use the leftovers as a dip, a dressing, or a topping for baked potatoes. It's great on grilled fish or other meats, too.