Welp, it’s Friday. And usually I would be happy about that but this week has been another tough one. My kiddo has been sick for the third time in 5 weeks with some stomach issue and it’s literally driving me insane.
I know this sounds insensitive (and it probably is) and she is mostly fine but had these little puke sessions at night and so no one sleeps, she can’t go to daycare and I am stuck trying to get a full day’s worth of work done on half a night’s sleep while having to entertain a three-year-old. Yeah. Gouge my eyes out.
Plus, I am like super worried about this being a recurring issue and my anxiety is going through the roof but I am so busy trying to finish working that I haven’t worked out since the weekend which further infuriates my anxiety. Bleh. You see how this goes.
So, tonight my family is going to effing relax and there is nothing more that feels like Summer than BBQ. I have been wanting to incorporate a more steady blogging schedule so I am making Food Fridays a new series here every week. See, I know that the way to the audience’s heart is food and I am nothing if not shameless and cheap.
It is no secret that my two favourite food types are Mexican and Greek, so today I am sharing a new fave that I featured in my recent Spring Clean Eating Challenge; Greek Chicken Kebabs with Homemade Tzatziki.
What I love about this recipe is that it is ridiculously easy. It seems like it isn’t but it totally is. Plus, I got to try my hand at making my own tzatziki, which I have wanted to do for awhile and it was flipping glorious.
It does take a little time because you have to marinate the chicken and veggies as well as let the cucumbers sit in salt for the Tzatziki but trust me, it’s worth grabbing a glass of wine (white, obvi), putting on some tunes and putzing around the kitchen for this one. We usually make it a family affair and let Stella play in the backyard while Andrew tends to the BBQ and I prep inside.
Plus, tonight is going to be a deliciously warm Spring evening, so we might just eat outside (gasp!)
Hope you enjoy!
- 1 3/4 - 2 lbs bonless skinless chicken breasts, diced
- 1/4 cup olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 large red bell pepper
- 1 large yellow pepper
- 1 large red onion, diced
- 1 medium cucumber (about 8 oz), chopped into chunks
- 1 tsp salt
- 1 heaping cup plain Greek yogurt (1 heaping cup)
- 1 clove garlic, finely minced
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill (or 1 tsp dried)
- Freshly ground black pepper
- Whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme and season with salt and pepper to taste. Place chicken in a resealable bag or bowl with lid, pour olive oil mixture over chicken and press chicken into marinade. Seal and refrigerate 45 minutes to 2 hours.
- If using wooden skewers soak them in water for 30 minutes. I used metal ones that came with our BBQ. Drizzle and toss veggies with 2 Tbsp of the olive oil and season lightly with salt. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, yellow pepper, 2 chicken pieces on to skewer and repeat until 1/2 inch remains on either end. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
- Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off). Pour cucumbers into a mixing bowl and add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
- Do not marinate chicken overnight as the acidic ingredients can start to break down the chicken and then you just have a mess.
- Do yourself a favour and make extra tzatziki and have it on your eggs in the morning 😉