These chicken kabobs just scream SUMMER! However- it is not grill season just yet. I baked these kabobs and they were great!

I start by cutting the chicken into perfect kabob sized pieces. Usually about 1 inch cubes. I let the chicken marinade for at least 24 hours. In large container add chicken, olive oil, red wine vinegar, lemon juice, basil, coriander, garlic, oregano, parsley, and thyme. Add a dash of salt and pepper. Combine and coat chicken. Seal and set in refrigerator to marinade.

Preheat oven to 400 degrees F. Cut the vegetables of your choice. I used red and orange bell peppers. I also cut some zucchini, onions, and yellow squash into 1 inch pieces.

I also found that metal skewers work fabulously! I always hate using wooden skewers. Begin layering the skewer as desired.

 

Bake in oven for 15-20 minutes.

For the Tzatziki, I stared by grating half of one seedless cucumber/english cucumber. Lightly season the cucumber with some salt and pepper. Place cucumber in a small bowl.  Add Greek yogurt, garlic, lemon juice, and sour cream. Chop the fresh dill and add to the mixture. Stir together.

Ingredients

Kabobs

1 lb chicken breasts

1-2 zucchini

1-2 yellow squash

1 yellow onion

1 red bell pepper

1 orange bell pepper

1/4 cup extra virgin olive oil/grapeseed oil

3 tbsp lemon juice

2 tbsp red wine vinegar

1 tsp basil

1 tsp oregano

1 tsp thyme

1 tsp parsely

12 tsp coriander

3 tbsp minced garlic

salt and pepper to taste

 

Tzatziki

2/3 cup plain Greek yogurt

1/3 cup sour cream

1 tbsp lemon juice

1/2 seedless cucumber/english cucumber

1/4 tsp minced garlic

2 tsp fresh dill (about)

salt and pepper to taste