Ingredients:

  • 120 ml extra virgin olive oil
  • 60 ml fresh lemon juice
  • 3 cloves garlic, minced
  • 10 g dried oregano
  • 5 g dried thyme
  • 5 g sea salt
  • 2.5 g cracked black pepper
  • 900 g chicken breast, cut into 1.5-inch cubes
  • 2 large bell peppers, cut into 1.5-inch pieces
  • 1 large red onion, cut into wedges
  • 1 large zucchini, sliced into half-moons
  • 240 ml plain Greek yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 15 ml fresh dill, chopped
  • 1 clove garlic, finely grated
  • 10 ml lemon juice

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Reserve 30ml (2 tbsp) of the marinade for basting later.
  2. Add the cubed chicken to the bowl, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes to 4 hours.
  3. Thread the marinated chicken alternating with pieces of bell pepper, red onion, and zucchini onto skewers. Ensure pieces are snug but not compressed.
  4. Pre-heat grill to medium-high (400°F/200°C) and lightly oil the grates. Grill skewers for 10–12 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C).
  5. Prepare the Tzatziki by combining Greek yogurt, squeezed cucumber, dill, grated garlic, and 10ml lemon juice in a small bowl.
  6. Transfer the kabobs to a warm platter and brush with the reserved marinade before serving with the Tzatziki sauce.