Greek Marinated Chicken Kabobs (Printable)
Lemon-yogurt marinated chicken skewers with peppers, onions, and zucchini, grilled until juicy and slightly charred.
# 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 (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 Make:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, dried 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 the bowl and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.
04 - Thread the marinated chicken pieces onto skewers, alternating with red onion chunks, red and yellow bell pepper pieces, and zucchini rounds, distributing evenly across each skewer.
05 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly brush 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 serving platter and serve immediately with lemon wedges, a sprinkle of fresh parsley, and tzatziki sauce on the side.
# Expert Tips:
01 -
- The yogurt in the marinade tenderizes the chicken so well that even breast meat stays incredibly juicy on the grill.
- Everything cooks on one skewer so cleanup is almost nothing and you look like you tried way harder than you actually did.
02 -
- Do not skip the marination time because that is when the yogurt and acid break down the proteins and the flavors actually penetrate the meat.
- If your grill is not hot enough the chicken will steam instead of char, so let it preheat fully and resist the urge to put skewers on too early.
03 -
- Pat the chicken dry before adding it to the marinade so the flavors adhere rather than slide off surface moisture.
- Thread vegetables and chicken of similar thickness on the same skewer so everything finishes cooking at the same time.