Sunday Supper & More

Citrus marinated chicken kebabs with tzatziki

(Sally Pasley Vargas for The Boston Globe)
June 15, 2011

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Serves 4 with leftovers

Instead of Greek yogurt, you can strain regular yogurt. Set a cheesecloth-lined strainer over a bowl, spoon in 1 1/2 cups plain yogurt, and drain in the refrigerator for 3 hours or overnight.


1/2 cucumber, peeled, seeded, and cut in 1/4-inch dice
Salt and pepper, to taste
1 cup Greek-style or strained plain yogurt
1/2 clove garlic, finely chopped
1 tablespoon chopped fresh dill

1. In a strainer set over a bowl, toss the cucumber with a large pinch of salt. Set aside for 30 minutes.

2. In a bowl mix the cucumber, yogurt, garlic, dill, salt, and pepper. Refrigerate until serving.


Finely grated rind and juice of 3 limes
Juice of 2 lemons
Juice of 1 orange
Salt and pepper, to taste
1/4 cup chopped fresh mint
6 tablespoons olive oil
2 orange bell peppers, cored, seeded, and cut into 1-inch dice
3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
1 large red onion, cut into 1-inch dice

1. You need 18 to 20 short (10-inch) bamboo skewers. Soak them in water for 1 hour.

2. In a bowl, whisk the lime rind and juice, lemon juice, orange juice, salt, pepper, mint, and olive oil.

3. Thread one piece of bell pepper on a skewer, then 3 pieces of chicken, then a chunk of onion. Repeat with remaining skewers until all the peppers, chicken, and onion are used.

4. In a baking dish, arrange the skewers and pour the citrus mixture over them. Cover and refrigerate, turning once or twice in the marinade, for at least 30 minutes or for up to 2 hours.

5. Light a charcoal grill or turn a gas grill to medium-high. Grill the skewers for 3 to 4 minutes on a side, or until they are cooked through. Set aside 6 skewers for the Greek salad. Serve 3 skewers to each person.

Sally Pasley Vargas