Tzatziki Dipped Kebabs
  • 1 pound boneless chicken, pork tenderloin or leg of lamb, cut into 1-inch cubes
  • Juice of 1 lemon
  • ½ cup canola oil
  • 4 garlic cloves, peeled and minced
  • 1½ teaspoons fresh oregano
  • 1½ teaspoons salt, divided
  • ½ teaspoon black pepper, divided
  • 1 small cucumber, peeled, if desired, and finely chopped
  • 2 fresh mint leaves, chopped
  • ⅔ cup plain Greek yogurt
  • 1 large sweet yellow or purple onion, peeled and quartered
  • 12–15 cherry tomatoes
  • Fresh parsley for garnishing
  1. Place the meat in a large zip-top bag and set aside. Place the lemon juice, oil, garlic, oregano, ½ teaspoon salt and ¼ teaspoon black pepper in a jar with a tight-fitting lid. Cover and shake to emulsify. Pour over the meat, seal and refrigerate at least 4 hours.
  2. Meanwhile, in a medium bowl, toss together the cucumber, mint and yogurt along with the remaining salt and pepper. Stir gently to combine, cover and refrigerate until ready to serve.
  3. Remove meat from the refrigerator for 30 minutes prior to cooking. Preheat grill to 400 degrees. Drain meat and thread onto skewers. Grill 9–10 minutes total, turning halfway through to evenly cook and brown. Thread tomatoes and onion pieces onto skewers. Add to the grill halfway through grilling the meat, turning to evenly brown. Allow to rest for 5 minutes before serving with Tzatziki sauce and a garnish of fresh parsley.
Recipe by The Tennessee Magazine at