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Tender, marinated chicken thigh kabobs loaded with Mediterranean flavor — lemon, oregano, garlic, and a hint of red wine vinegar. Grilled with red onion and zucchini, served with a cool homemade tzatziki. Freezes as raw marinated skewers or cooked portions ready to reheat.
In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, smoked paprika, cumin, salt, and pepper until well combined.
Add the chicken thigh pieces to the marinade and toss to coat every piece. Cover and refrigerate. The longer the better — overnight is ideal, but one hour works in a pinch.
⏱ 1 hour minimum (overnight ideal)While the chicken marinates, combine Greek yogurt, grated and squeezed cucumber, grated garlic, lemon juice, extra virgin olive oil, fresh dill, and salt in a bowl. Stir well, cover, and refrigerate until serving.
Thread marinated chicken pieces onto skewers, alternating with zucchini half-moons and red onion wedges. You should get about 16 skewers (2 per serving). Discard remaining marinade.
Preheat grill (or grill pan) to medium-high heat — about 400°F. Oil the grates lightly. Grill skewers, turning every 3–4 minutes, until chicken is charred on the edges and cooked through (internal temp 165°F).
⏱ 10–12 minutesLet skewers rest for 5 minutes. Serve 2 skewers per portion with about 2 tablespoons of tzatziki on the side. For meal prep, slide chicken and veggies off skewers into the large section of 24 oz 2-compartment containers. Store tzatziki in the small section or separately. Cool completely before freezing.