Grilled Chicken Skewers With Sugar Snap Peas And Tzatziki

Name: Grilled Chicken Skewers With Sugar Snap Peas And Tzatziki
Ingredients: 1 3/4 pounds boneless + skineless chicken breasts, cut into 1 1/4-inch cubes; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 2 teaspoons dried oregano; 1/2 teaspoon dried thyme; salt and freshly ground black pepper; 1 bag snap peas; 1 bunch fresh basil; 1 container Cava Tzatziki

10 ingredients

3 steps

Ingredients

1 3/4 pounds boneless + skineless chicken breasts, cut into 1 1/4-inch cubes
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon dried thyme
salt and freshly ground black pepper
1 bag snap peas
1 bunch fresh basil
1 container Cava Tzatziki

Directions

1

In a small bowl, whisk olive oil, lemon juice, red wine vinegar, dried oregano, dried thyme, and salt and pepper to taste. Place chicken in a gallon-size freezer bag, pour marinade over chicken, and toss carefully to cover. Seal bag and refrigerate for 45 minutes to 2 hours.
2

Heat grill to medium-high heat. Slide pieces of chicken onto skewers, alternating with a bright leaf of basil and one or two snap peas in between pieces. Brush grill with a little oil to prevent sticking, then place skewers on grill and cook, turning halfway through, until chicken registers 165 degrees, about 7 to 9 minutes.
3

Serve immediately with Cava Tzatziki for dipping.