2¾ tsp. kosher salt, divided
¼ tsp. ground black pepper
3 pounds boneless, skinless chicken breasts or thighs
2 peppers (green, red and/or yellow peppers)
¼ cup packed fresh oregano leaves
¾ cup extra-virgin olive oil
8 (12-inch) wooden skewers
olive oil, for greasing
Active time: 45 minutes
Total time: 1 1/2 hours
Soak the wooden skewers for 24 hours.
In a large bowl add salt, pepper, oregano and olive oil. Add peppers and chicken. Let it marinate for an hour.
Preheat a grill to medium-high.
Thread chicken pieces and peppers onto soaked skewers. Sprinkle Salt and Pepper. Brush grates with olive oil. Arrange skewers on grill and cook, flipping once, until chicken is cooked through and golden brown, 12 to 14 minutes. Arrange kebabs on a platter and spook tzatziki sauce on the top.
Cat Cora’s Olive Tzatziki
2 cups plain yogurt
1 tablespoon lemon juice
4 ounces olive oil
1 clove garlic, minced
1 teaspoon salt
1/4 cup olives pitted and halved
In a large bowl, combine yogurt, lemon juice, olive oil, garlic, and salt. Add in olives. Mix well and chill for 1 hour.