SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 1/3 cup olive oil
1 1/2 lb chicken breast (cubed)
1 tbsp apple cider vinegar
4 garlic cloves (minced)
1/4 tsp red pepper flakes
1 tsp black pepper
1 zucchini (sliced)
1 bell pepper (sliced)
1 red onion (sliced)
1/2 cup plain greek yogurt
1 tbsp fresh dill
1/2 cup cucumber (grated)
2 tbsp lemon juice
In a bowl, add and mix 1/3 cup olive oil, 1/4 cup lemon juice, apple cider vinegar, 2 garlic cloves, 1/2 tsp black pepper, and red peper flakes.
Add some of the olive oil mixture to a ziploc bag.
Add chicken into ziploc bag and shake until chicken is covered.
Let chicken marinade for 1 hour minimum or 24 hours maximum.
In a seperate bowl, add and mix cucumber, greek yogurt, 1 1/2 tbsp lemon juice, 1 tbsp olive oil, dill, 2 garlic cloves, and 1/2 tsp black pepper.
Once done, set aside in refrigerator and preheat grill to 400º F.
Evenly divide chicken, zucchini, red onion, and pepper into 6 kebabs.
Before putting on the grill, pour some of the left over olive oil mixture on top of each kebab.
Grill kebabs for around 10 minutes while flipping throughout or until chicken is not pink and completely cooked through.
Once done, evenly divide greek yogurt mixture on top of each kebab.
Eating 1 kebab will come as close as possible to the given macros.