Ingredients:

  • 1 medium English Cucumber, peeled, seeded, and coarsely grated
  • 1 cup Greek Yogurt (Full-Fat preferred)
  • 1 clove Garlic, finely minced (for sauce)
  • 2 Tbsp Fresh Dill or Mint, finely chopped
  • 1 tsp Lemon Juice (for sauce)
  • 1 Tbsp Extra Virgin Olive Oil (for sauce)
  • 1/2 tsp Kosher Salt (for sauce)
  • Pinch Freshly Ground Black Pepper (for sauce)
  • 5 lbs Boneless, Skinless Chicken Breast, cut into 1-inch cubes
  • 1/4 cup Extra Virgin Olive Oil (for marinade)
  • 3 Tbsp Lemon Juice (for marinade)
  • 3 cloves Garlic, minced (for marinade)
  • 1 Tbsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt (for marinade)
  • 1/2 tsp Black Pepper (for marinade)
  • 1 large Red Bell Pepper, cut into 1-inch squares
  • 1 large Yellow Bell Pepper, cut into 1-inch squares
  • 1/2 medium Red Onion, cut into 1-inch squares

Instructions:

  1. Prep the Cucumber: Grate the cucumber (peeled and seeded). Place the grated cucumber in a clean cloth or sturdy paper towel and squeeze hard to remove as much liquid as possible. This is essential for a thick sauce.
  2. Combine Sauce Ingredients: In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, 1 Tbsp olive oil, 1 tsp lemon juice, salt, pepper, and chopped dill/mint. Stir well, cover, and place in the fridge to chill for at least 30 minutes.
  3. Prep Chicken & Marinade: Cut the chicken breast into even 1-inch cubes. In a large bowl, whisk together the 1/4 cup olive oil, 3 Tbsp lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
  4. Marinate: Add the chicken cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  5. Assemble Kabobs: If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated chicken, red onion, and bell peppers onto the skewers, alternating the ingredients. Pack snugly but do not compress.
  6. Grill Preparation: Preheat your grill (gas or charcoal) to medium-high heat (about 400°F / 200°C). Clean the grates thoroughly with a grill brush and lightly oil them to prevent sticking.
  7. Grill: Place the kabobs directly on the oiled, preheated grates. Grill for 12–15 minutes total, turning the skewers every 3–4 minutes to ensure all sides are nicely charred and cooked through. Check for an internal temperature of 165°F (74°C).
  8. Rest and Serve: Transfer the cooked kabobs to a clean platter. Let them rest for 5 minutes before serving alongside generous dollops of the chilled Tzatziki-Style Yogurt Sauce.