makes about 4 servings
Ingredients:
1.5 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
1 Tbsp olive oil, or avocado oil
1 tsp dried oregano
1 tsp dried thyme
1 tsp cayenne
sea salt and fresh ground black
pepper to taste, about 1/4 teaspoon each
For the Tzaztiki dip:
1 cup plain whole Greek yogurt
1/2 cup seeded, grated cucumber
3 Tbsps chopped fresh dill
2 Tbsps fresh lemon juice
3 fresh garlic cloves, minced
sea salt and fresh ground black
pepper to taste
Serving Ideas: lemon wedges, chopped tomatoes or cherry tomatoes, sliced
cucumbers, bell peppers, red onion, etc.
Instructions:
Start by making your Tzatziki
dip: combine all ingredients in a bowl/jar, taste test, adjust as desired, then
refrigerate until ready to use.
If using wooden skewers, allow
them to begin soaking in water for at least 20 minutes, to prevent burning.
Next, preheat your grill to
medium-high.
In a medium bowl, add your
chicken pieces and sprinkle with oregano, thyme, cayenne, sea salt and pepper,
then drizzle with oil, and toss and stir well to coat.
Thread 3-4 pieces of chicken
onto each skewer as shown, then arrange them on the grill with some space in
between each skewer.
Close the grill lid and cook
for about 7 minutes until chicken is cooked through, flipping them a couple of
times during cooking time