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

1. 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.

2. 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.

3. 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.

4. 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.

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