Greek Chicken Kebabs with Dill Yogurt Sauce

Whenever I’m craving something on the lighter and cleaner side, my mind always goes to Greek food. These Greek chicken kebabs with a quick and flavorful dill yogurt sauce are not only healthy but easy as can be to throw together during the busiest of seasons.

With classic, clean flavors like lemon, garlic, fresh oregano and zesty Dijon, this quick to throw together marinade makes the chicken pack a bold punch paired with wholesome grilled veggies. The best part, though, is the creamy yet light dill yogurt sauce that makes for an indulgent and exotic weeknight meal. 

Greek Chicken Kebabs with Dill Yogurt Sauce

Serves 4 people or about 10-12 kebabs

Ingredients

• 3 large boneless skinless chicken breasts, cut into 1/2 inch pieces

• 3 zucchini squash, cut into 1/2 inch chunks

• 2 red onions, cut into 1/4 inch chunks

• Juice of 2 lemons

• 1/4 cup fresh oregano, chopped

• 1/4 cup extra virgin olive oil

• 1 tablespoon dijon mustard

• 2 teaspoons Kosher salt

• 1 teaspoon black pepper

• Wooden skewers, soaked in water for at least two hours

Dill Yogurt Sauce

• 1 cup Greek yogurt

• Juice of half lemon

• 1-2 garlic cloves, minced

• 1/4 fresh dill, chopped

• Kosher salt and pepper, to taste

Directions

Place chicken, zucchini and onion pieces in a large Ziploc bag. In a measuring cup or medium size bowl, combine lemon juice, oregano, mustard, salt and pepper. Slowly stream in olive oil to combine. Pour marinade over chicken and veggies; seal bag and massage to cover all pieces with marinade. Refrigerate for at least an hour and up to overnight. 

Combine yogurt sauce ingredients in a medium size bowl and refrigerate. Make kabobs by alternating chicken, zucchini and onion about 3 times on each kabob. You should have enough chicken and veggie pieces to make 10-12 kabobs. Heat grill over medium high heat. Place kebabs on grill and cook for about 3-4 minutes per side. Remove from grill, letting kebabs rest for 5-10 minutes. Serve with yogurt sauce.