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Greek Lemon Chicken Kebabs

Serve our flavorful lemon and herb chicken skewers with pita or naan bread drizzled with homemade tzatziki sauce.
Course: Entrée
Cuisine: Greek, Keto
Servings: 4

Ingredients

HOMEMADE TZATZIKI:

  • 1 c. shredded English cucumber
  • 1 1/2 c. plain non-fat Greek yogurt
  • Juice of 1/2 lemon
  • 1 T. chopped fresh dill
  • 1 clove garlic minced
  • 1/2 tsp. kosher salt
  • black pepper to taste

GREEK LEMON CHICKEN:

  • 1 1/2 lbs. boneless skinless chicken breasts cut into 1-inch cubes
  • 3 T. lemon juice
  • 1 T. red wine vinegar
  • 1 T. extra virgin olive oil
  • 2 cloves garlic minced
  • 2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/2 tsp. coriander
  • 3/4 tsp. kosher salt
  • 1/8 tsp. black pepper

Instructions

  • TZATZIKI SAUCE: Using the large holes of a box grater, shred cucumber; dab with paper towels and set aside.
  • In a medium non-reactive bowl, whisk together all ingredients except the cucumber. Stir in the cucumber and refrigerate until ready to serve.
  • GREEK LEMON CHICKEN: In a large non-reactive bowl, whisk together lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, coriander, salt and pepper. Add cubed chicken; toss to coat. Cover and refrigerate the chicken for 1 to 2 hours.
  • Thread the chicken onto metal or wooden skewers. Note: If using wooden skewers soak in cold water for 30 minutes.
  • Preheat the grill to medium high heat. Oil the grates of the grill or grill pan and place the skewers on them.
  • Grill the chicken for 3-4 minutes, flip kebabs over and grill for another 3-4 minutes or until the chicken is cooked through.
  • Serve kebabs with pita or naan bread and Tzatziki sauce.