Chicken Skewers with Tzatziki

A vibrant, nutrient-dense Mediterranean feast featuring succulent lemon-herb marinated chicken and antioxidant-rich summer vegetables, paired with a cooling, probiotic-packed homemade tzatziki sauce.

Ingredients

For the Lemon-Herb Marinade

• 1/4 cup Cold-pressed Extra Virgin Olive Oil
• 1/4 cup Freshly squeezed Lemon Juice
• Zest of 1 Organic Lemon
• 1 Tbsp Red Wine Vinegar
• 4 cloves Garlic, minced
• 1 tsp Raw Honey (for natural sweetness)
• 1/2 tsp Sea Salt
• 1/4 tsp Freshly ground Black Pepper
• 2 Tbsp Fresh Oregano (or 2 tsp dried)
• 1 Tbsp Fresh Parsley, chopped

For the Skewers

• 1 1/4 lb Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
• 1 medium Zucchini, cut into 1/2 inch rounds
• 1 pint Cherry or Grape Tomatoes
• 1 White Onion, cut into large wedges

For the Probiotic Tzatziki Sauce

• 1/2 cup Plain Greek Yogurt (Full-fat or 2% for creaminess)
• 1/2 cup Grated Cucumber (water squeezed out thoroughly)
• 1 Tbsp Lemon Juice
• 1 Tbsp Extra Virgin Olive Oil
• 2 cloves Garlic, minced
• 1 Tbsp Fresh Dill, finely chopped
• 2 tsp Fresh Parsley, chopped
• 1/4 tsp Salt & pinch of Black Pepper

Instructions

1. Prepare the Marinade: In a glass bowl, whisk together the olive oil, lemon juice, zest, vinegar, garlic, honey, and herbs. Reserve 2 tablespoons of this mixture for later basting.
2. Marinate the Protein: Place the chicken cubes in a bowl or silicone bag. Pour the remaining marinade over the chicken, ensuring even coating. Refrigerate for at least 30 minutes (up to 4 hours) to allow the acids to tenderize the meat without breaking down the fibers too much.
3. Assemble Skewers: Thread the chicken and vegetables onto skewers, alternating between onion, chicken, zucchini, and tomato. If using wooden skewers, ensure they have been soaked in water for 20 minutes.
4. Grill to Perfection: Pre-heat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the kabobs for 5-6 minutes per side. Use the reserved marinade to brush the skewers during the final minutes of cooking. Chicken is safe to eat at an internal temperature of 165°F.
5. Whisk the Tzatziki: While the chicken grills, combine the Greek yogurt, squeezed cucumber, lemon juice, oil, garlic, and fresh herbs in a small bowl. Season with salt and pepper to taste.
6. Serve: Plate the warm kabobs alongside the chilled tzatziki. For a complete meal, serve over a bed of quinoa or a fresh Greek salad.