Mediterranean Grilled Chicken Kabab with Tzatziki Sauce

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Personal Chef | Catering Service New York - Chef Nigel > Uncategorized > Recipes > Mediterranean Grilled Chicken Kabab with Tzatziki Sauce

Mediterranean Grilled Chicken Kabab with Tzatziki Sauce

Perfect for a family dinner, a small get together, or if you and a couple of friends are extremely hungry. 😌

Grilled Chicken Kebab:

Ingredients:

  • 1 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ⅛ teaspoon cinnamon
  • ½ teaspoon crushed red pepper flakes
  • Zest from ½ lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 2 pounds boneless skinless chicken breast, trimmed of any excess fat and cut into large bite-sized pieces
  • 1 large red onion, cut into wedges
  • 1 large red pepper cut into wedged
  • 1 large yellow pepper cut into wedges
  • ½ cucumber peeled and diced
  • olive oil grill spray
  • ½ cucumber diced for garnish
  • ½ red onion diced for garnish
  • 1 pack of whole wheat of white flat bread

Instructions:

  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto skewers, folding it if the pieces are long and thin, and alternate with red, yellow peppers and onions. Be sure not to cram the skewers. Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at 4-8 hours or overnight.
  3. Preheat the grill to medium-high heat. Spray the grill thoroughly with olive oil spray. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Tzatziki Sauce:

Ingredients:

  • 1 cucumber grated on the large holes of your box grater
  • 1 cup plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon of cumin
  • 1 ½ tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, minced
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper

Instructions:

  1. Grate cucumber squeeze over the sink to remove excess moisture. Transfer the squeezed cucumber to a bowl.
  2. Add the yogurt, cumin, olive oil, dill, lemon juice, garlic, salt and pepper to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to blend.
  3. Serve tzatziki sauce with grilled kabab. Leftover tzatziki keeps well, chilled, for about 4 days.

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