Step 1

Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you using to marinate the chicken). Remove 2 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, refrigerate.

Step 2

Add chicken to remaining Marinade and stir to coat. Marinate 4-8 hours in the refrigerator.

Step 3

If using wooden skewers, soak them in water until ready to use.

Step 4

Meanwhile, prepare Tzatziki according to recipe directions.

Step 5

When ready to cook, thread chicken and veggies snuggly onto skewers.

Step 6

Clean, generously grease grill with vegetable oil and heat to medium-high heat.

Step 7

Once hot, add chicken kabobs and grill for approximately 8-12 minutes, until they reach an internal temperature of 160 degrees F on an instant read thermometer, rotating once halfway through cooking; let rest 5 minutes before serving.

Step 8

Serve with chilled Tzatziki. Kabobs are also delicious with my Greek Lemon Rice, and pita bread.

Step 9

Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan. You may also line on a lightly greased, foil lined baking sheet.

Step 10

Bake in the oven for 16-22 minutes or until they reach 160 degrees F, flipping the skewers half way through cooking.

Step 11

Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook. Let rest 5 minutes before serving.

Step 12

Serve with chilled Tzatziki. Kabobs are also delicious with my Greek Lemon Rice, and pita bread