Greek Grilled Chicken kabobs with Tzatziki Sauce | Nikki's Modern Mediterranean

GREEK GRILLED CHICKEN KABOBS

2lbs chicken breast (roughly 4 large breasts), cut into 1 inch chunks
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into -inch pieces
2 lemons
1/3 cup olive oil
1 teaspoon minced garlic
1 tablespoon dried oregano
1 teaspoon sea salt
½ teaspoon black pepper
6 metal skewers or 6 wooden skewers soaked in water

In a large bowl add olive oil, juice from two lemons, dried oregano, minced garlic, salt and pepper and whisk until combined.
Add chicken cubes and chopped vegetables into the marinade, and toss to coat. Place in refrigerator for at least 30 minutes, ideally overnight.
After refrigeration, thread ingredients onto skewers alternating between veggies and chicken.
Preheat grill to medium heat and lightly oil the grate.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-14 minutes. The chicken and vegetables should have a nice char.
Top with ladolemono sauce and enjoy!

TZATZIKI SAUCE

1 tbsp olive oil
3 cups full fat Greek yogurt (we use fage)
1 English cucumber
1 tbsp. fresh minced garlic
1.5 tsp. sea salt
2 tbsp. chopped dill

Finely chop cucumber. Using a mesh sieve and cheesecloth squeeze to drain all excess water.
Add all ingredients into a bowl and mix until fully combined.
Refrigerate for at least 30 minutes, ideally overnight.

Enjoy with your favorite meat and poultry dishes.