Greek Chicken Kebabs with Grilled Olives

Preparation

These juicy Mediterranean-inspired kebabs come together fast with a simple marinade that plays double duty in a bold, flavorful yogurt sauce. No need to worry about stray vegetables falling through the grate—our grill topper keeps everything secure for easy, even grilling. Serve the charred chicken and veggies tucked into warm pitas or over steamed basmati rice.

*This recipe originally ran stateside on HexClad.com.

1. In a large bowl, whisk vinegar with oil, olive brine, honey, garlic, oregano, 2½ teaspoons of salt, and several grinds of black pepper. 
2. In a separate small bowl, whisk Greek yogurt with 2 tablespoons of prepared marinade and 1 tablespoon of water until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve. 
3. Pour ⅓ cup/80ml of marinade into a small bowl and set aside for grilling. To large bowl with remaining marinade, add chicken, zucchini, bell pepper, and onion. Toss to coat. 
4. Preheat grill on medium-high (about 450°F/230°C) for at least 15 minutes. 
5. Meanwhile, working with 1 HexClad BBQ Skewer at a time, thread a piece of chicken, followed by an olive, a zucchini round, a piece of red bell pepper, and a couple pieces of onion. Repeat to fill skewer, alternating ingredients. Transfer to a rimmed baking sheet and repeat with remaining ingredients to make 4 skewers.
6. Arrange kebabs in an even layer on grill grates. Cover grill and cook, turning once and brushing with reserved marinade, until lightly charred and chicken is cooked through, 10 to 15 minutes total.
7. Shortly before kebabs are finished, warm pitas directly on grill, flipping once, 1 to 2 minutes per side. Wrap in a clean kitchen towel to keep warm. 
8. Transfer kebabs to a platter or clean rimmed baking sheet. Drizzle yogurt sauce with a little olive oil and garnish with freshly ground black pepper. Serve kebabs right away, alongside warm pitas, yogurt sauce, shredded lettuce, and sliced tomatoes. 

MAKE AHEAD Uncooked kebabs can be covered and refrigerated for up to 2 hours. Let sit at room temperature for 15 to 20 minutes before grilling.