Greek Chicken Kebabs
These kebabs are bursting with summer flavor. Duke’s mayo, oregano, lemon, and garlic marry perfectly in this satisfying dish.
1/2 Cup Duke's Mayonnaise
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
4 cloves minced garlic
2 teaspoons kosher salt
1 1/2 teaspoons Sauer's Oregano
1/2 teaspoon Sauer's Paprika
2 1/2 pounds boneless skinless chicken thighs, cut into 4-5 pieces each (roughly 1 1/2 inch cubes)
1/2 red onion, cut into 6 wedges, root left intact
1 red bell pepper, cut into 1 1/2 inch pieces
1 orange bell pepper, cut into 1 1/2 inch pieces
1/2 cup Duke's Mayonnaise
1/4 cup full fat Greek yogurt
Juice of 1/2 lemon
1 tablespoon Sauer's chopped dill
2 teaspoons Sauer's chopped oregano
1 clove garlic, minced
1 teaspoon kosher salt
1 European cucumber, sliced and quartered
7 ounces pitted kalamata olives
8 ounces cherry or grape tomatoes, sliced in half
4 ounces hunk of feta cheese, broken into large chunks
Fresh dill, oregano and parsley leaves for garnish
For the sauce:
Combine the mayonnaise, lemon zest, lemon juice, vinegar, garlic, salt, dried oregano, and paprika together in a bowl. Whisk together to thoroughly mix. Add the chicken, onion, bell peppers and toss to be sure it’s completely coated. Marinate in the refrigerator for at least 2 hours or up to overnight.
Thread the marinated chicken, bell peppers, and onion onto skewers and pat off excess marinade.
Heat Grill pan to medium heat.
Grill the kabobs, turning occasionally, until internal temperature reaches 165 degrees F, about 15-18 minutes.
To make the sauce, combine the mayonnaise, yogurt, lemon juice, dill, oregano, garlic, and salt together in a small bowl.
Serve the chicken kabobs on a platter along with cucumbers, chunks of feta, kalamata olives, and cherry tomatoes. Drizzle the chicken with the sauce and sprinkle with fresh chopped herbs.