Ingredients
2 tablespoons olive oil
1 lemon, juiced
1 tablespoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
4 boneless skinless chicken thighs, cut into 1” pieces
1 small zucchini, sliced into 1/4” moons
1 red onion, chopped
14 cherry tomatoes
½ cup prepared tzatziki, store-bought or recipe as follows
Tzatziki Sauce
½ cup Greek yogurt
¼ cucumber, seeds removed & chopped fine
1 tablespoon chopped fresh mint
2 cloves garlic, finely minced
¼ teaspoon salt
Directions
1
Mix the olive oil, lemon juice, oregano, garlic powder, and 1/2 teaspoon salt together in a bowl. Add the chicken and toss to coat. Set aside for 30 minutes (up to 2 hours) to marinate, tossing occasionally.
2
To make the tzatziki (can be made ahead):
3
Remove excess moisture from the chopped cucumber by blotting with a towel. Place the cucumber, Greek yogurt, mint, garlic, and salt in a small bowl and mix to combine.
4
Cover & store in your cooler if making ahead of time.
5
Prepare a grill or campfire for grilling.
6
Thread the chicken and vegetables onto skewers.
7
Once the grill is ready, place the skewers on the grill grate and grill, turning every few minutes so all sides cook evenly. The chicken will need to cook 3-5 minutes per side, and the veggies will need roughly 10-12 minutes.
8
Remove skewers. Serve with tzatziki for dipping. Enjoy!
Notes
*Nutrition is based off 2 servings, without any side dishes