Blackened Chicken Kebobs with Tzatziki Sauce


Elena Brent Rosemond-Hoerr


Dillon Deaton

For the chicken kebobs:
4 boneless, skinless chicken breasts, cut into bite-size pieces\
1 red onion, cut in bite-size pieces
1 bell pepper, cut in bite-size pieces
Cherry tomatoes
Small mushrooms
Olive oil for drizzling

For the blackening spice:
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon cayenne
½ teaspoon Chipotle powder
½ teaspoon black pepper

For the Tzatziki sauce:
1 cup full fat plain Greek yogurt
¼ cup minced cucumbers (about ⅓ large cucumber)
⅓ cup finely chopped cilantro leaf
Juice of 2 limes
Salt and pepper to taste

Note: If using wooden skewers, make sure to soak in water for at least an hour prior to preparing kebobs and grilling to avoiding burning.


Turn on the grill to medium-high heat.

Mix together all Tzatziki sauce ingredients: minced cucumbers, chopped cilantro, yogurt, and lime juice. Set aside.

Mix together spices for blackening.

To assemble the kebobs, arrange chicken, cherry tomatoes, mushrooms, onion, and bell pepper on skewers, alternating between ingredients. Make sure to leave space on the end to be able to handle the skewer when flipping on the grill. Drizzle kebobs with olive oil, and sprinkle blackening spice over the chicken.

Cook kebobs on the grill for 4-5 minutes per side, turning once or twice, until internal temperature of the chicken reaches 160.

Allow kebobs to cool slightly before serving with Tzatziki sauce.