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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 10 mins
If you're using wooden skewers, be sure to soak them in water for 30 minutes first so they don't scorch on the grill.
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Ingredients
Tzatziki
- 1
seedless cucumber
- 2 cups
plain Greek yogurt
- 1/4 cup
fresh dill, chopped
Grated zest of 1 lemon, plus 2 tablespoons lemon juice
- 1
small garlic clove, grated
Kosher salt and black pepper, to taste
Kebabs
- 1 Tbsp.
garlic powder
- 1 Tbsp.
lemon-pepper seasoning
- 2 tsp.
fennel seeds, crushed
- 2 tsp.
dried oregano
- 1 1/2 tsp.
kosher salt
- 1/4 cup
vegetable oil
- 6
skinless, boneless chicken thighs (about 2 1/4 pounds), cut into thirds
- 1 1/2
sweet onions, cut into wedges
- 1
large zucchini, thickly sliced
- 4
to 6 pieces pita bread, cut into quarters
Directions
- Step 1Soak 12 wooden skewers in water for at least 30 minutes. Preheat a grill to medium high.
- Step 2For the tzatziki: Slice the cucumber in half lengthwise and use a spoon to scrape out the seeds. Grate the cucumber onto paper towels; squeeze out the excess moisture. Mix the yogurt, dill, lemon zest, lemon juice and garlic in a bowl. Add the grated cucumber and season with salt and pepper.
- Step 3For the kebabs: Combine the garlic powder, lemon-pepper, fennel seeds, oregano and salt in a large bowl. Whisk in 3 tablespoons vegetable oil. Add the chicken and toss to evenly coat.
- Step 4Toss the onions and zucchini with the remaining 1 tablespoon vegetable oil in a bowl and season with salt and pepper. Thread the chicken, onion and zucchini onto the skewers.
- Step 5Grill the kebabs, covered, turning occasionally, until the chicken is cooked through, 15 to 20 minutes. Warm the pitas on the grill, about 2 minutes per side. Serve the kebabs with the pita and tzatziki.
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