Greek Marinated Chicken Kabobs (Print Version)
Lemon-yogurt marinated chicken skewered with peppers, onion and zucchini, grilled until juicy and lightly charred.
# What You Need:
→ Meat & Marinade
01 - 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/4 cup extra virgin olive oil
03 - 3 tablespoons freshly squeezed lemon juice
04 - 2 tablespoons plain Greek yogurt
05 - 3 garlic cloves, minced
06 - 1 tablespoon red wine vinegar
07 - 2 teaspoons dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt
10 - 1/2 teaspoon 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 - Chopped fresh parsley
18 - Tzatziki sauce
# Directions:
01 - In a large mixing bowl, combine olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, oregano, thyme, salt, black pepper, and lemon zest. Whisk until fully blended.
02 - Add chicken cubes to the marinade and mix thoroughly to ensure even coating. Cover the bowl and refrigerate for a minimum of 1 hour, and up to 8 hours for optimal flavor absorption.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning during grilling.
04 - Thread marinated chicken pieces, red onion, red bell pepper, yellow bell pepper, and zucchini alternately onto skewers, distributing ingredients evenly.
05 - Preheat grill or grill pan to medium-high heat. Lightly oil the cooking grates to prevent sticking.
06 - Arrange skewers on the grill and cook for 6 to 8 minutes per side, turning once, until chicken is cooked through and vegetables are slightly charred.
07 - Transfer kabobs to a serving platter. Garnish with lemon wedges, sprinkle with chopped parsley, and serve with tzatziki sauce as desired.
# Expert Tips:
01 -
- Marinating the chicken makes it juicy enough to impress even your pickiest friend.
- The leftovers — if there are any — taste fantastic cold as salad toppers.
02 -
- Once I rushed the marination and regretted it — one hour is bare minimum for flavor.
- Switching to thighs made my kabobs juicier than I expected, which totally upped my grilling game.
03 -
- If the skewers start to stick, use a slice of raw onion on tongs to oil the grill grates — it smells and works better than spray.
- Whisk the marinade in a wide bowl so the zest and herbs don’t clump at the bottom.