Chicken Kebabs with Creamy Tzatziki Sauce

1 lb. boneless, skinless chicken breast, all visible fat discarded, cut into 1-inch cubes
4 tsp. extra virgin olive oil
½ tsp. fresh oregano
½ tsp. jarred, minced garlic
1 tsp. fresh lemon juice
¼ tsp. lemon zest
1 small bell pepper (any color), cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
2 cups mushrooms, halved
8 wooden skewers
aluminum foil

Creamy Tzatziki Sauce

1 cup fat-free, plain Greek yogurt
¾ tsp. fresh or jarred lemon juice
1 tsp. fresh, coarsely chopped dill (or ¼ teaspoon dried )
1 tsp. fresh oregano
⅓ cup cucumber (½ cucumber), diced
¼ tsp. honey
¼ tsp. black pepper

Whisk together 2 teaspoons olive oil, oregano, garlic, lemon juice and zest.
Add Chicken and let marinate for about 10 minutes.
To make tzatziki sauce, stir together yogurt, lemon juice, dill, oregano, cucumber, honey and pepper.
Toss vegetables in remaining olive oil and assemble each skewer with 3 pieces of chicken, alternating between vegetables.
Heat grill-pan or sauté pan.
Over medium heat, add skewers to pan, cover loosely with foil.
You may have to cook in two batches of 4 skewers.
Cook 3-4 minutes on each side.

Serve immediately with a dollop of tzatziki sauce.

Total Time: 40 min

Serves 4 People

Recipe provided by Rick Souders