Grilled Greek Chicken Kabobs with Tzatziki (Creamy Cucumber) Sauce

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Man, do I have a couple of delicious recipes to share with you today. My sister-in-law Mary has been making these fabulous Grilled Greek Chicken Kabobs with Tzaziki Sauce for me and my family over the past couple of months when we get together. The flavor combination is wonderful! I invited my parents over the other night and made this dish. They loved it as well.

Though it may appear to require a lot of steps, it comes together pretty quickly and makes a beautiful presentation. If you are looking for something new and different to make this summer for guests, make this!

A warm flat bread pita is layered with delicious Lemon Butter Rice, flavorful grilled chicken and vegetables and topped with a tangy cucumber sauce. The combination is out of this world, ladies and gentlemen. It may seem a little bit odd, and out of the ordinary…but trust me won’t you? This is food worth trying!

Hope you make it and love it. 🙂

Grilled Greek Chicken Kabobs with Tzatziki Sauce
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Time: 45 minutes prep + 12 minutes grilling (1 hour refrigeration for the Tzatziki Sauce)
Yield: 6-8 servings
Recipe from Mary Earhart and Marla Call

LEMON BUTTER RICE:
Recipe found HERE. You can make the rice up to 3 days in advance.

TZATZIKI SAUCE:
1 C sour cream
1/2 C greek yogurt
1/2 C mayonnaise
2 cucumbers, peeled and de-seeded
1 1/2 Tb lemon juice (bottled is fine)
1/2 tsp garlic, minced
1 tsp salt
3/4 tsp garlic salt
1/2 tsp dill
1/2 tsp pepper

GRILLED GREEK CHICKEN KABOBS:
3/4 C olive oil
1/2 C lemon juice (bottled is fine)
1 Tb oregano
1 Tb salt
2 tsp garlic powder
2 tsp pepper
3 pounds chicken
1 red onion
20 mini bell peppers (about 2 pounds)
10-12 shishkabob skewers

1. Make the Lemon Butter Rice, following the recipe and instructions here. You can make the rice up to 3 days in advance and then just reheat it when you are ready to serve the chicken.
2. Make the Tzatziki Sauce next. It needs to sit in the fridge for about and hour before you serve it. Overnight is even better. 🙂 Grab two medium-sized cucumbers and peel them.

Slice out the seeds…

and give them a nice chop.

2. Toss them into your blender and add 1 cup sour cream, 1/2 cup Greek yogurt, 1/ 2 cup mayonnaise, 1 1/2 tablespoons lemon juice, 1/2 teaspoon garlic (I used fresh), 1 teaspoon salt, 3/4 teaspoon garlic salt, 1/2 teaspoon dill and 1/2 teaspoon pepper. Blend it all until smooth and creamy. Should only take a minute or two.
3. Cover the sauce and refrigerate for at least an hour.

4. Preheat your grill to 350 degrees.
5. Place 3/4 C olive oil and 1/2 cup lemon juice into a medium-sized bowl.

6. Add 1 tablespoon oregano, 1 tablespoon salt, 2 teaspoons garlic powder and 2 teaspoons pepper. Give everything a nice stir to combine.

7. Take 3 pounds of chicken and cut it into 2 inch cubes. No need to measure here, just make them about 2 inches in size.

8. Peel a red onion…

and chop it into 2 inch pieces.

9. Chop the tops of the peppers off and cut them into 2 inch pieces as well.

10. Skewer the chicken and vegetables and place them on a large cookie sheet.

11. Drizzle the oil and lemon mixture over the top of each chicken piece.

Be sure to turn the skewers to be sure all of chicken has some of the seasoning on it.

12. Place a large piece of tin foil onto your grill and spray it with cooking spray. Lay the kabobs out evenly over the foil. Cook them for about 2 minutes on each of their four sides, for a total of 12 minutes. Now, make sure the chicken is cooked through before you remove it from the grill. Once it’s cooked through place it on a clean platter and cover it loosely with foil. Let it sit for about 5 minutes before you serve.