Grilled chicken-vegetable kebabs with tzatziki

Name: Grilled chicken-vegetable kebabs with tzatziki
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek,American
Ingredients: 3 Tbsp Olive oil divided; 2 Tbsp Balsamic vinegar; 1 tsp Dried oregano; 1 tsp Kosher salt divided; 1 tsp Black pepper divided; 1 pound(s) Uncooked boneless skinless chicken breast cut into 24 ( 1 1/2- to 2-inch) pieces; 5 spray(s) Cooking spray; 3 small Uncooked zucchini each cut into 8 (1/2-inch-thick) slices; 1 large Red bell pepper cut into 24 pieces; 1 large Red onion cut into 8 or 12 wedges, and wedges cut in half crosswise; 0.75 cup(s) Plain fat free Greek yogurt; 0.5 cup(s) English cucumber shredded; 1 Tbsp Fresh mint leaves chopped, or 1/2 tsp dried mint; 1 small clove(s) Garlic grated

Points®

Total Time

50 min

Prep

15 min

Cook

5 min

Serves

Difficulty

Easy

You’ll be delighted at how much flavor you get from a simple combination of balsamic vinegar, olive oil, dried oregano, and salt and pepper. Cubed chicken breast marinates in the mixture, and then it’s brushed over the kebabs for more flavor. Since the marinade will have contained raw chicken, you need to be sure that you brush it on toward the beginning of grilling so that it has time to cook. The thick cucumber-yogurt sauce adds a light, fresh finish to the kebabs.

Ingredients

Olive oil

3 Tbsp, divided

Balsamic vinegar

2 Tbsp

Dried oregano

1 tsp

Kosher salt

1 tsp, divided

Black pepper

1 tsp, divided

Uncooked boneless skinless chicken breast

1 pound(s), cut into 24 ( 1 1/2- to 2-inch) pieces

Cooking spray

5 spray(s)

Uncooked zucchini

3 small, each cut into 8 (1/2-inch-thick) slices

Red bell pepper

1 large, cut into 24 pieces

Red onion

1 large, cut into 8 or 12 wedges, and wedges cut in half crosswise

Plain fat free Greek yogurt

¾ cup(s)

English cucumber

½ cup(s), shredded

Fresh mint leaves

1 Tbsp, chopped, or 1/2 tsp dried mint

Garlic

1 small clove(s), grated

Instructions

In a medium bowl, combine 1½ tbsp oil, vinegar, oregano, and ½ tsp each salt and pepper Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
Meanwhile, coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
In a medium bowl, combine zucchini and bell pepper. Drizzle with remaining 1½ tbsp oil and sprinkle with ¼ tsp each salt and pepper. Toss gently to coat.
Remove chicken from marinade, reserving marinade. Onto 8 (10- to 12-in) skewers, alternately thread 3 chicken pieces, 3 zucchini pieces, 3 bell pepper pieces, and 3 chunks of onion. (If using wooden skewers, soak in water 20 minutes prior to use to prevent charring.) Brush kebabs all over with marinade and arrange on grill. Grill until chicken is cooked through and lightly charred, 2 to 3 minutes per side.
In a medium bowl, combine yogurt, cucumber, mint, garlic, and remaining ¼ tsp each salt and pepper. Serve sauce with kebabs.
Serving size: 2 skewers and about ¼ cup sauce

Grilled chicken-vegetable kebabs with tzatziki

Ingredients

Instructions

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