A Greek classic, better homemade...

Tzatizki Chicken Brochettes

INGREDIENTS

1. 8 medium-sized bamboo or wood skewers
2. 4 boneless skinless chicken breasts (about 2.2 lbs / 1 kg)
3. 1 big green bell pepper, chopped in 2 in x 2 in (5 cm x 5 cm) slices
4. 1 big red bell pepper, chopped in 2 in x 2 in (5 cm x 5 cm) slices
5. 1 big onion, chopped in 2 in x 2 in (5 cm x 5 cm) slices
6. 1 cup (250 ml) commercial or homemade tzatziki sauce (see recipe)
7. Salt and finely ground pepper to taste

PREPARATION (chicken cubes)

1. With sharp kitchen knife or scissors, cut the breasts into 2 in x 2 in (5 cm x 5 cm) dices.
2. In a preheated griddle or cooking pan, grill the chicken cubes on all sides for 5 minutes or until golden.
3. In a bag or bowl, mix well the chicken cubes, 1/2 cup (125 ml) tzatziki sauce, and salt and pepper to taste. Cover and mix well.
4. Refrigerate for 8 hours or more.

PREPARATION (rest of the recipe, when the chicken cubes are well marinated)

1. Preheat oven to 350 °F (175 °C).
2. Soak the skewers in cold water.
3. Deseed and chop the peppers into 2 in x 2 in (5 cm x 5 cm) pieces.
4. Peel and chop the onion into 2 in x 2 in (5 cm x 5 cm) pieces.
5. Thread wet skewers alternately with the chicken cubes, peppers and onion pieces.
6. Place the brochettes in a cookie pan covered with a baking paper sheet.
7. Cook for 35 to 40 minutes or until chicken cubes reach an internal temperature of 180 °F (80 °C). Turn the brochettes halfway through.