Categories: Grilling
Ingredients
- Tzatziki:
- 1 seedless cucumber
- 2 cups plain Greek yogurt
- 1/4 cup fresh dill, chopped
- Grated zest of 1 lemon, plus 2 tbsp. 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
- 2 1/4 lbs. chicken breasts, cut into chunks
- 1 1/2 sweet onions, cut into wedges
- 1 large zucchini, thickly sliced
- 4 to 6 pieces pita bread, cut into quarters
Directions
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Soak 12 wooden skewers in water for at least 30 minutes. Preheat a grill to medium high. For 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 and juice, and garlic in a bowl. Add the grated cucumber and season with salt and pepper.
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For the kebabs: Combine the garlic powder, lemon-pepper, fennel seeds, oregano and salt in a large bowl. Whisk in 3 tbsp. vegetable oil. Add the chicken and toss to evenly coat.
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Toss the onions and zucchini with the remaining 1 tbsp. vegetable oil in a bowl and season with salt and pepper. Thread the chicken, onion, and zucchini onto the skewers.
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Grill 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.