Greek Chicken Kebabs

Ingredients

TZATZIKI

• 1 seedless cucumber
• 2 c. plain Greek yogurt
• 1/4 c. fresh dill, chopped
• Grated zest of 1 lemon, plus 2 tablespoons lemon juice
• 1 small garlic clove, grated
• Kosher salt and black pepper, to taste

KEBABS

• 1 tbsp. garlic powder
• 1 tbsp. lemon-pepper seasoning
• 2 tsp. fennel seeds, crushed
• 2 tsp. dried oregano
• 1 1/2 tsp. kosher salt
• 1/4 c. vegetable oil
• 6 skinless, boneless chicken thighs (about 2 1/4 pounds), cut into thirds
• 1 1/2 sweet onions, cut into wedges 
• 1 large zucchini, thickly sliced
• 4 to 6 pieces pita bread, cut into quarters

Directions

1. 1Soak 12 wooden skewers in water for at least 30 minutes. Preheat a grill to medium high. 
2. 2For the tzatziki: Slice the cucumber in half lengthwise and use a spoon to scrape out the seeds. Grate the cucumber onto paper towels; squeeze out the excess moisture. Mix the yogurt, dill, lemon zest, lemon juice and garlic in a bowl. Add the grated cucumber and season with salt and pepper.
3. 3For the kebabs: Combine the garlic powder, lemon-pepper, fennel seeds, oregano and salt in a large bowl. Whisk in 3 tablespoons vegetable oil. Add the chicken and toss to evenly coat.
4. 4Toss the onions and zucchini with the remaining 1 tablespoon vegetable oil in a bowl and season with salt and pepper. Thread the chicken, onion and zucchini onto the skewers.
5. 5Grill the kebabs, covered, turning occasionally, until the chicken is cooked through, 15 to 20 minutes. Warm the pitas on the grill, about 2 minutes per side. Serve the kebabs with the pita and tzatziki.