Greek Marinated Chicken Kabobs (Print View)

Zesty Greek-marinated chicken and vegetables skewered and grilled until juicy, finished with lemon and parsley.

# What You 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 (optional)
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 (optional)
18 - Tzatziki sauce (optional)

# How-To Steps:

01 - In a large mixing bowl, whisk together the olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, dried oregano, dried thyme, salt, black pepper, and lemon zest until well combined.
02 - Add the chicken cubes to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for optimal flavor development.
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers, alternating with red onion chunks, bell pepper pieces, and zucchini rounds.
04 - Preheat a grill or grill pan to medium-high heat and lightly grease the grates with oil. 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.
05 - Remove the kabobs from the grill and serve immediately with lemon wedges, a sprinkle of fresh parsley, and tzatziki sauce if desired.

# Expert Hints:

01 -
  • The Greek yogurt marinade makes the chicken so juicy you will never go back to plain grilled chicken again.
  • Everything cooks on one set of skewers so cleanup is almost zero.
  • It looks fancy enough for guests but honestly comes together with pantry staples in about fifteen minutes.
02 -
  • Do not skip the marination time because thirty minutes is barely enough and you will end up with bland chicken.
  • Patting the chicken slightly dry before grilling helps you get a better sear instead of steaming the surface.
  • If the skewers spin on the grill when you try to flip them, use two skewers side by side to keep everything stable.
03 -
  • Cut all your vegetables and chicken the same size so nothing overcooks or undercooks on the same skewer.
  • Double the marinade recipe and use half as a dipping sauce, just reserve it before it touches raw chicken.

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