Grilled Chickenveggie Kabobs With Greek Yogurt Sauce Recipes

GRILLED GREEK CHICKEN KABOBS WITH TZATZIKI

Steps:

• In a large bowl add olive oil, yogurt, vinegar, garlic, oregano, mint, and salt & pepper to taste. Mix together to combine.
• Add chicken to marinade, toss to coat. Cover and place in the refrigerator for at least 2 hours or overnight.
• Make the tzatziki sauce. Peel the cucumber and use a spoon to scoop out all of the seeds. Finely dice the cucumber and add to a bowl. Add yogurt, lemon juice, olive oil, dill, and add a dash of garlic powder, salt, & pepper. Mix until fully combined. Cover and refrigerate at least 20 minutes or overnight.
• Once the chicken is done marinading you will prepare the kabobs. Heat your grill to medium. You will need 6-7 skewers, metal or wooden*. Slide the pieces of chicken onto the skewers leaving at least an inch on each end.
• Once grill is to medium heat place the skewers down over direct heat. Grill 8-10 minutes. Flip the kabobs and grill an additional 8-10 minutes, until chicken is starting to golden and cooked all the way through.
• Serve the kabobs with the tzatziki sauce. My family loves to eat this meal in pitas along with lettuce, cherry tomatoes, red onions, and kalamata olives.

GRILLED CHICKEN/VEGGIE KABOBS WITH GREEK YOGURT SAUCE

Steps:

• For yogurt sauce: Mix all ingredients and refrigerate overnight.
• For chicken and veggies: Cut chicken breasts into 2" pieces.
• Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
• Remove chicken from marinade--discard marinade.
• Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
• Preheat grill until hot.
• Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
• Grill chicken until cooked, basting occasionally.
• Veggies are done when they're tender and darkened around the edges.
• Brush both sides of pita with olive oil and grill for 3 minutes each side.
• Serve chicken, veggies, and potatoes with yogurt sauce and pitas.

SPICED BEEF KABOBS WITH CUCUMBER-YOGURT SAUCE

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

MARINATED GREEK CHICKEN KABOBS

Steps:

• In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
• Preheat an outdoor grill for high heat.
• Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
• Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

GRILLED GREEK-STYLE CHICKEN KABOBS

Steps:

• Combine lemon juice, basil, mint, soy sauce, olive oil, garlic, and pepper in a resealable plastic bag (zip-type works best).
• Add chicken and place in fridge to marinate for at least 1 hour.
• Prior to cooking, alternate chicken, mushrooms, bell peppers, and onion on skewers - (Note: it is best not to end with bell peppers as they tended to slide off after being cooked).
• Cook on medium-high heat grill for approximately 7 - 10 minutes each side.