Greek Style Chicken Kabobs w/ Tzatziki Sauce

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Why is food all of a sudden more exciting when it's on a stick? Kabobs are always a hit. An adaption from Plays Well With Butter, this marinade is versatile. These pair well with my homemade tzatziki sauce and a side of tabouli, rice, quinoa or salad.

PREP TIME: 15 MINS (+6 HOURS/overnight marinating)

COOK TIME: 15 MINS

INGREDIENTS:

• 2 pounds meat or veggies of choice
• 1 cup plain Greek yogurt
• 4 cloves garlic, minced
• 2 lemons, zested & juiced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/2 teaspoon liquid smoke*
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• Soaked bamboo skewers**

For the tzatziki sauce:

INSTRUCTIONS:

1. Mix the marinade: Add the yogurt, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, honey, liquid smoke*, oregano, salt & ground black pepper to a bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator up to 3 days.
2. Cube your chicken, place in a bowl, then pour the marinade on top. Refrigerate and marinate for at least 6 hours or overnight.
3. Preheat your grill/griddle or stovetop to medium high heat/ 350° F. Cut your peppers and onion into 2 inch pieces.
4. Once the chicken is done marinating, take a skewer and thread a piece of marinated chicken, slice of onion, two slices of pepper and repeat until you have 4 pieces of chicken on the skewer.
5. Once you have assembled all your skewers, lightly grease your preheated grill/griddle/skillet with avocado oil.
6. Grill the skewers for 3-5 minutes on each side until cooked through.
7. While the skewers are grilling, make the tzatziki sauce by whisking together all the ingredients, except the cucumber. Stir in the cucumber last and refrigerate until ready to use.
8. Once the skewers are done, serve on a bed of tabouli, quinoa, rice or salad with a side of tzatziki sauce. Enjoy!