Grilled chicken-vegetable kebabs with tzatziki
8
Points®
Total time: 50 min • Prep: 15 min • Cook: 5 min • Serves: 4 • 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
Balsamic vinegar
2 Tbsp
Dried oregano
1 tsp
Kosher salt
1 tsp
Black pepper
1 tsp
Uncooked boneless skinless chicken breast
1 pound(s)
Cooking spray
5 spray(s)
Uncooked zucchini
3 small
Red bell pepper(s)
1 large
Uncooked red onion(s)
1 large
Plain fat free Greek yogurt
0.75 cup(s)
English cucumber(s)
0.5 cup(s)
Fresh mint leaves
1 Tbsp
Garlic
1 small clove(s)
Instructions
1
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.
2
Meanwhile, coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
3
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.
4
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.
5
In a medium bowl, combine yogurt, cucumber, mint, garlic, and remaining ¼ tsp each salt and pepper. Serve sauce with kebabs.
6
Serving size: 2 skewers and about ¼ cup sauce
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