Grilled Greek Chicken Kabobs with Tzatziki (Creamy Cucumber) Sauce

Time: 45 minutes prep + 12 minutes grilling (1 hour refrigeration for the Tzatziki Sauce)
Yield: 6-8 servings
Recipe from Mary Earhart and Marla Call

Recipe found HERE. You can make the rice up to 3 days in advance. 

1 C sour cream
1/2 C greek yogurt
1/2 C mayonnaise
2 cucumbers, peeled and de-seeded
1 1/2 Tb lemon juice (bottled is fine)
1/2 tsp garlic, minced
1 tsp salt
3/4 tsp garlic salt
1/2 tsp dill
1/2 tsp pepper

3/4 C olive oil
1/2 C lemon juice (bottled is fine)
1 Tb oregano
1 Tb salt
2 tsp garlic powder
2 tsp pepper
3 pounds chicken
1 red onion
20 mini bell peppers (about 2 pounds)
10-12  shishkabob skewers

1. Make the Lemon Butter Rice, following the recipe and instructions here. You can make the rice up to 3 days in advance and then just reheat it when you are ready to serve the chicken. 
2. Make the  Tzatziki Sauce next.  It  needs to sit in the fridge for about and hour before you serve it. Overnight is even better. :) Grab two medium-sized cucumbers and peel them. Slice out the seeds and give them a nice chop. 
3. Toss them into your blender and add 1 cup sour cream, 1/2 cup Greek yogurt, 1/ 2 cup mayonnaise, 1 1/2 tablespoons lemon juice, 1/2 teaspoon garlic (I used fresh), 1 teaspoon salt, 3/4 teaspoon garlic salt, 1/2 teaspoon dill and 1/2 teaspoon pepper. Blend it all until smooth and creamy. Should only take a minute or two. 
4. Cover the sauce and refrigerate for at least an hour. 
5. Preheat your grill to 350 degrees. 
6. Place 3/4 C olive oil and 1/2 cup lemon juice into a medium-sized bowl. 
7. Add 1 tablespoon oregano, 1 tablespoon salt, 2 teaspoons garlic powder and 2 teaspoons pepper. Give everything a nice stir to combine. 
8. Take 3 pounds of chicken and cut it into 2 inch cubes. No need to measure here, just make them about 2 inches in size. 
9. Peel a red onion and chop it into 2 inch pieces. 
10. Chop the tops of the peppers off and cut them into 2 inch pieces as well. 
11. Skewer the chicken and vegetables and place them on a large cookie sheet. 
12. Drizzle the oil and lemon mixture over the top of each chicken piece. Be sure to turn the skewers to be sure all of chicken has some of the seasoning on it. 
13. Place a large piece of tin foil onto your grill and spray it with cooking spray. Lay the kabobs out evenly over the foil. Cook them for about 2 minutes on each of their four sides, for a total of 12 minutes. Now, make sure the chicken is cooked through before  you remove it from the grill. Once it's cooked through place it on a clean platter and cover it loosely with foil. Let it sit for about 5 minutes before you serve. 
14. Serve the kabobs with fabulous Greek Pita Flat Bread. Wrap the pitas in foil and pop them on your grill or into a warm oven for about 10 minutes. Spread some warm Lemon Butter Rice over each pita.Lay the grilled chicken and vegetables over the top and cover with the creamy Tzatziki sauce.