Greek Chicken Kabobs Yogurt marinated and Greek spiced chicken grilled to perfection and dipped in homemade tzatziki sauce.
Cut chicken breast into large bite-size pieces. In a medium bowl, make the marinade by mixing Greek Yogurt, olive oil, fresh lemon juice, oregano, spices, and red wine vinegar.
Toss the chicken in the marinade and refrigerate and let the chicken marinate for at least 30 minutes - 2 hours.
Once the chicken is marinated, thread the chicken on the skewers. Add peppers and onions, if so desired.
Preheat the grill to a medium- high heat. To ensure the chicken kabobs don't stick to the grill, lightly brush the grill with olive oil. Cook until chicken registers 165 degrees, about 6-10 minutes, turning at least once.
In a medium bowl, mix together Greek Yogurt, olive oil, lemon juice, red wine vinegar, garlic, cucumber, dill, and salt. The key is to squeeze out as much water from the grated cucumber as possible. I used Fage 2% Greek yogurt but the fat-free version works well too. Taste for seasoning and salt accordingly. Refrigerate until ready to use.
Serve with warmed Naan bread and a Greek Salad.