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Photo of Grilled chicken-vegetable kebabs with tzatziki by WW

Grilled chicken-vegetable kebabs with tzatziki

4
Points® value
Total Time
50 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
You’ll be delighted at how much flavour you get from a simple combination of balsamic vinegar, olive oil, dried oregano, and salt and pepper. Cubed chicken breast marinates in the mixture, and then it’s brushed over the kebabs for more flavour. Since the marinade will have contained raw chicken, you need to be sure that you brush it on toward the beginning of grilling so that it has time to cook. The thick cucumber-yogurt sauce adds a light, fresh finish to the kebabs.

Ingredients

Olive oil

3 tbsp(s), divided

Balsamic vinegar

2 tbsp(s)

Dried oregano

1 tsp(s)

Kosher salt

1 tsp(s), divided

Black pepper

1 tsp(s), divided

Uncooked boneless skinless chicken breast

1 pound(s), cut into 24 ( 1 1/2- to 2-inch) pieces

Cooking spray

5 spray(s)

Zucchini

3 small, each cut into 8 (1/2-inch-thick) slices

Red bell pepper

1 large, cut into 24 pieces

Red onion

1 large, cut into 8 or 12 wedges, and wedges cut in half crosswise

Plain fat free Greek yogurt

¾ cup(s)

English cucumber

½ cup(s), shredded

Fresh mint leaves

1 tbsp(s), chopped, or 1/2 tsp dried mint

Garlic

1 clove(s), small, grated

Instructions

  1. In a medium bowl, combine 1½ tbsp oil, vinegar, oregano, and ½ tsp each salt and pepper Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
  2. Meanwhile, coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
  3. In a medium bowl, combine zucchini and bell pepper. Drizzle with remaining 1½ tbsp oil and sprinkle with ¼ tsp each salt and pepper. Toss gently to coat.
  4. Remove chicken from marinade, reserving marinade. Onto 8 (10- to 12-in) skewers, alternately thread 3 chicken pieces, 3 zucchini pieces, 3 bell pepper pieces, and 3 chunks of onion. (If using wooden skewers, soak in water 20 minutes prior to use to prevent charring.) Brush kebabs all over with marinade and arrange on grill. Grill until chicken is cooked through and lightly charred, 2 to 3 minutes per side.
  5. In a medium bowl, combine yogurt, cucumber, mint, garlic, and remaining ¼ tsp each salt and pepper. Serve sauce with kebabs.
  6. Serving size: 2 skewers and about ¼ cup sauce

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