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Chicken Kabobs with Tzatziki Sauce

Chicken kabobs is the Greek version of meat on a stick. In this recipe, the chicken kabobs are served with a cucumber-dill sauce called tzatziki. Serve up this dish with rice pilaf or a medley of roasted vegetables for a satisfying meal.

Chicken Kabobs with Tzatziki Sauce

Prep time: 10 minutes

Cook time: 16–18 minutes

Yield: 4 servings

3 cups plain Greek yogurt, divided

3 garlic cloves, 1 minced and 2 crushed

3 tablespoons lemon juice, divided

1 tablespoon plus 1 teaspoon fresh dill, chopped

1 medium cucumber, seeded and finely chopped

1/2 teaspoon oregano

1 teaspoon tarragon

1 teaspoon parsley

Freshly ground pepper

4 large chicken breasts, boneless and skinless

Lemon wedges for garnish

  1. For the tzatziki sauce, combine 1-1/2 cups yogurt, the minced garlic, 1-1/2 tablespoon lemon juice, 1 tablespoon dill, and the cucumber. Mix well, cover, and refrigerate for a few hours to develop flavors.

  2. For the marinade, combine the remaining 1-1/2 cups yogurt, the crushed garlic, 1-1/2 tablespoons lemon juice, the remaining 1 teaspoon dill, and the oregano, tarragon, parsley, and pepper in a large bowl. Set aside.

  3. Cut the chicken into 2-inch cubes. Reserve 1/2 cup marinade. Toss the chicken with the remaining marinade in a shallow glass baking dish, cover, and refrigerate 1 to 2 hours.

  4. Preheat the grill to medium-high. Brush the hot grill with oil to prevent the chicken from sticking. Thread the chicken onto skewers and grill for 8 to 10 minutes. Turn and baste with the reserved marinade during grilling until the chicken is browned and thoroughly cooked. Do not overcook.

  5. Serve with tzatziki sauce and the lemon wedges.

Per serving: Calories 245 (From Fat 29); Fat 3g (Saturated 1g); Cholesterol 73mg; Sodium 130mg; Carbohydrate 10g (Dietary Fiber 1g); Protein 42g; Potassium 793mg.

If you’re using wooden skewers, soak them in cold water for an hour before threading the meat on them to prevent the wood from burning during the grilling process.

Tzatziki sauce also complements beef and lamb well; it can also be used as a dipping sauce for raw veggies. For a creamier tzatziki, pulse the ingredients in a food processor until well combined and smooth.

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