4-6 wooden skewers, soaked in water for 30 minutes
Pita bread for serving (optional)
3 tablespoons olive oil
4 tablespoons fresh lemon juices
1 tablespoon fresh rosemary, chopped
4 teaspoons dried oregano
2 cloves garlic, minced
salt and pepper to taste
2 cups plain Greek yogurt
1 cucumber, peeled, seeded, and grated
1 tablespoon olive oil
1/2 tablespoon fresh dill
1/2 clove garlic
Juice of half a lemon
Salt and pepper to taste
For the Marinade: In a bowl, combine all marinade ingredients and stir well. Transfer into a large food-grade plastic bag and add cubed chicken. Marinate the chicken for three to twelve hours in the refrigerator.
Remove marinated chicken from the refrigerator, discarding marinade. Thread chicken onto skewers, alternating between cherry tomatoes and chunks of onions. Grill over medium heat until the chicken is cooked through and the vegetables are soft—approximately twelve minutes, turning occasionally. The marinade will create a flavorful crust and the chicken will be tender and moist inside. Remove the kabobs from the grill and serve in pita bread (optional) with a side of Tzatziki Sauce (recipe follows).
For the Tzatziki Sauce: In a bowl, combine all ingredients and refrigerate until ready to serve.