Greek Skewers

Protein Type



  • 1 Lb Diced Grilled Chicken (½” x ½”)
  • 1 Red Onion
  • 2 Bell Peppers (Orange & Red)
  • 1 Zucchini
  • 1 Squash
  • ½ Lemon
  • ¼ cup Olive Oil
  • ½ Tbsp Red Wine Vinegar
  • 3 Garlic Cloves, Minced
  • 1 Tbsp Dijon Mustard
  • ½ tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Dried Thyme
  • 2 tsp Dried Oregano
  • Skewers (Metal or Wood)
  • Pita Bread, Grilled, Cut to Eat

Tzatziki Sauce Ingredients:

  • ½ cup Finely Grated Cucumber
  • 1 cup Thick Whole Milk Greek Yogurt
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Extra-Virgin Olive Oil
  • 1 Garlic Clove, Grated
  • 1½ tsp Sea Salt
  • 1 Tbsp Chopped Dill
  • 1 tsp Red Pepper Flake
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Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, and dill. Chill until ready to use. Whisk together the marinade ingredients and mix with the fully cooked diced chicken. Then cover and place it in the fridge to marinate for about one hour. Prep the vegetables. Cut all the vegetables into the same-size chunks as the chicken. Assemble the kabobs. Thread the marinated chicken on metal or bamboo skewers, alternating with vegetables. Grill the kabobs on medium high heat. Turn the skewers and baste with remaining marinade until the chicken is cooked through and the vegetables are lightly charred. Serve with Tzatziki and pita, enjoy!

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