{NEW} Grilled Chicken Skewers + Homemade Tzatziki 
It’s close to 80 degrees today in the Salt Lake Valley! Gorgeous and sunshiny! It’s definitely warming up!
PERFECT weekend for a BBQ!
The truth is, we use our BBQ year-round, but it just seems more fun when you can sit out on the patio and enjoy the weather while cooking dinner!
I really hope these skewers become a “regular” at your house this Summer.
I’ve included a quick recipe for Tzatziki, or you can use this homemade Tzatziki recipe here.
makes about 4 servings
Ingredients:
- 1.5 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 Tbsp olive oil, or avocado oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
For the Tzatziki dip:
- 1 cup plain whole Greek yogurt
- 1/2 cup seeded, grated cucumber
- 3 Tbsps chopped fresh dill
- 2 Tbsps fresh lemon juice
- 3 fresh garlic cloves, minced
- sea salt and fresh ground black pepper to taste
Serving Ideas: lemon wedges, chopped tomatoes or cherry tomatoes, sliced cucumbers, bell peppers, red onion, etc.
Start by making your Tzatziki dip: combine all ingredients in a bowl/jar, taste test, adjust as desired, then refrigerate until ready to use.
If using wooden skewers, allow them to begin soaking in water for at least 20 minutes, to prevent burning.
Next, preheat your grill to medium-high. In a medium bowl, add your chicken pieces and sprinkle with oregano, thyme, cayenne, sea salt, and pepper, then drizzle with oil, and toss and stir well to coat.
Thread 2-3 pieces of chicken onto each skewer, then arrange them on the grill with some space in between each skewer.
Close the grill lid and cook for about 7 minutes until chicken is cooked through, flipping them a couple of times during cooking time.
Serve skewers with Tzatziki dip, lemon wedges, and your favorite fresh chopped veggies!
Rachel
Grilled Chicken Skewers + Homemade Tzatziki
Ingredients
- 1.5 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 Tbsp olive oil, or avocado oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
-
For the Tzatziki dip:
- 1 cup plain whole Greek yogurt
- 1/2 cup seeded, grated cucumber
- 3 Tbsps chopped fresh dill
- 2 Tbsps fresh lemon juice
- 3 fresh garlic cloves, minced
- sea salt and fresh ground black pepper to taste
Serving Ideas: lemon wedges, chopped tomatoes or cherry tomatoes, sliced cucumbers, bell peppers, red onion, etc.
Instructions
- Start by making your Tzatziki dip: combine all ingredients in a bowl/jar, taste test, adjust as desired, then refrigerate until ready to use.
- If using wooden skewers, allow them to begin soaking in water for at least 20 minutes, to prevent burning.
- Next, preheat your grill to medium-high.
- In a medium bowl, add your chicken pieces and sprinkle with oregano, thyme, cayenne, sea salt and pepper, then drizzle with oil, and toss and stir well to coat.
- Thread 2-3 pieces of chicken onto each skewer, then arrange them on the grill with some space in between each skewer.
- Close the grill lid and cook for about 7 minutes until chicken is cooked through, flipping them a couple of times during cooking time.
- Serve skewers with Tzatziki dip, lemon wedges, and your favorite fresh chopped veggies!
© Copyright Clean Food Crush ® LLC 2014-2018 - Rachel Maser - CleanFoodCrush.com
from Clean Food Crush http://bit.ly/2vhAzAf
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