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Campfire Chicken Kebabs with Tzatziki

Easy Campfire Recipes
When it's hot outside, no meal is more refreshing than a batch of grilled chicken kebabs with tzatziki sauce.
5 from 2 votes
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

Ingredients
  

Tzatziki Sauce

  • 1 12 oz. Cucumber peeled, seeded, and shredded
  • 1 tsp. Morton's Kosher Salt
  • 1 cup Full fat Greek yogurt
  • 2 tbs. Extra-virgin olive oil
  • 2 tbs. Fresh mint minced
  • 2 cloves Garlic minced
  • 1 tsp. Lemon juice

Chicken Kebabs

  • 1 1/2 lb. Boneless skinless chicken thighs cut into 1 inch pieces
  • 1/4 cup Full fat Greek yogurt
  • 2 tbs. Extra-virgin olive oil
  • 1 tbs. Lemon juice
  • 2 cloves Garlic minced
  • 1 tsp. Dried oregano
  • Morton's Kosher Salt and black pepper
  • Pita bread
  • 1 lb. Cherry tomatoes halved
  • Romaine lettuce
  • 1/4 cup Red onion thinly sliced

Instructions
 

Before You Leave Home - Tzatziki Sauce

  • Peel cucumber, remove seeds (a spoon works great for this), and shred with a cheese grater.
  • Lightly salt shredded cucumber and let sit for about ten minutes in a colander in your sink.
  • Wrap cucumber in paper towels and squeeze out as much liquid as possible.
  • Whisk all other ingredients together in a bowl, then all in shredded cucumber and mix further.
  • Place in an airtight container and put it in the fridge until you're ready to leave on your trip. It should hold up well for a couple of days.

At the Campsite

  • Cut chicken things into 1 inch cubes.
  • Mix together the yogurt, oil, lemon juice, garlic, oregano, and a pinch of salt and black pepper.
  • Add your cubed chicken thighs, stir to coat well, then let sit for 15-20 minutes.
  • Meanwhile, prepare your grill or firepit for cooking as hot as possible. It is helpful to have your wood or charcoal as close to the grill grate as possible.
  • Slice your red onions, cut cherry tomatoes in half, and shred your romaine lettuce.
  • Wrap your pita in tin foil and place close enough to the fire to heat, but not so close they burn. Alternatively, you can toast each pita on the grill grate prior to serving.
  • Thread your chicken thighs onto your skewers.
  • Grill over the hottest part of the fire, turning often to prevent burning until the internal temperature of the thickest piece of chicken reaches 160 degrees.
  • Serve with warm pita bread, shredded romaine lettuce, halved cherry tomatoes, tzatziki, feta crumbles, and thinly sliced red onions.
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