Fustini's Oils and Vinegars
Chicken Kebabs with Tzatziki Sauce

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Chicken Kebabs with Tzatziki Sauce


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Chicken Kebabs with Tzatziki Sauce

Submitted by Chef Christie Struck


  • 1/3 cup Greek yogurt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 lemon, zested, then juiced
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pepper
  • 1 tablespoon Fustini's Garlic OR Herbs de Provence olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
  • 8-12 Kebab skewers (if you use wood skewers, soak them in water for 30 minutes before use.)
  • Non-stick spray (optional)
Tzatziki Sauce 
  • 1 cup Greek yogurt
  • ½ cup finely grated cucumber
  • 1 tablespoon Fustini's Sicilian Lemon balsamic 
  • 2 cloves garlic, pressed or minced
  • ½ tablespoon chopped dill
  • Salt and pepper to taste


Step 1. 

Combine the first 8 ingredients in a bowl, add the chicken and massage into the chunks of chicken, cover with plastic wrap and put in the fridge for 30 minutes, up to overnight. 

 Thread onto the skewers and cook for about 20 minutes, until they're golden on the outside and cooked through on the inside. They can be cooked in the oven on a baking sheet (at 350 degrees) with aluminum foil sprayed with non-stick spray, grilled, or even cooked on the stovetop in a grill pan (recommended), turning them halfway through to ensure even cooking.

Step 2.  Tzatziki Sauce

Mix all ingredients together and chill to let the flavors meld. 

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