Greek Marinated Chicken Kabobs (Printable Version)
Tender lemon-yogurt marinated chicken and vegetables, skewered and grilled until slightly charred; serve with tzatziki.
# What You'll Need:
→ Meat & Marinade
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/4 cup extra virgin olive oil
03 - 3 tbsp freshly squeezed lemon juice
04 - 2 tbsp plain Greek yogurt
05 - 3 cloves garlic, minced
06 - 1 tbsp red wine vinegar
07 - 2 tsp dried oregano
08 - 1 tsp dried thyme
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - Zest of 1 lemon
→ Vegetables
12 - 1 large red onion, cut into 1.5-inch chunks
13 - 1 large red bell pepper, cut into 1.5-inch pieces
14 - 1 large yellow bell pepper, cut into 1.5-inch pieces
15 - 1 medium zucchini, sliced into 1/2-inch rounds
→ To Serve
16 - Lemon wedges
17 - Fresh chopped parsley
18 - Tzatziki sauce
# Directions:
01 - In a large bowl, whisk together olive oil, lemon juice, Greek yogurt, garlic, red wine vinegar, oregano, thyme, salt, black pepper, and lemon zest until well combined.
02 - Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours for the best flavor development.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning on the grill.
04 - Thread the marinated chicken pieces, red onion chunks, bell pepper pieces, and zucchini rounds onto the skewers, alternating ingredients evenly.
05 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly grease the grates with oil to prevent sticking.
06 - Place the skewers on the grill and cook for 6 to 8 minutes per side, turning once, until the chicken is cooked through and lightly charred on the edges.
07 - Transfer the kabobs to a platter and serve immediately with lemon wedges, a sprinkle of fresh parsley, and tzatziki sauce on the side.
# Expert Hints:
01 -
- The yogurt in the marinade tenderizes the chicken so well that even breast meat stays succulent on the grill.
- Everything cooks on skewers so there are no pans to scrub and you get that irresistible smoky char without much effort.
02 -
- Do not rush the marinade time because anything under an hour leaves the chicken tasting like plain pieces with sauce on the outside rather than seasoned through.
- Patting the chicken pieces dry before adding them to the marinade helps the flavors adhere better and reduces excess moisture that can cause steaming instead of charring.
03 -
- Double the marinade recipe and freeze half in a zip top bag with raw chicken for an almost instant meal on a busy weeknight.
- Let the cooked skewers rest for three minutes before serving so the juices redistribute instead of running out onto the plate.