Greek Chicken Kabobs

Greek Chicken Kabobs made with juicy chicken and fresh vegetables, these kabobs are sure to become a favorite among your family and friends.

Course dinner, Main Course

Cuisine Greek

Keyword chicken, greek, kabobs

Prep Time 40

Cook Time 10

Total Time 50

Servings

Calories 309kcal

Ingredients

Marinade

¾ cup plain Greek yogurt
4 garlic cloves minced
4 tbsp lemon juice fresh
2 tbsp olive oil plus more for brushing on the chicken
2 tbsp parsley chopped fresh - plus more for garnish
2 tsp dried oregano
1 ½ tsp kosher salt
1 tsp lemon zest
½ tsp black pepper

Chicken

2 lbs chicken breasts boneless skinless - cubed into 1-inch pieces
2 bell peppers red, yellow, and/or orange, chopped into 1-inch pieces
1 red onion small - chopped into 1-inch pieces
1 zucchini small - cut into slices

Serving

Tzatziki and pita bread

Instructions

In a large bowl, combine the Greek yogurt, garlic cloves, lemon juice, olive oil, parsley, oregano, salt, lemon zest, and pepper. Whisk until smooth.
Pat the cubed chicken with a paper towel to soak up excess moisture.
Add the chicken to the marinade and stir to coat. Cover and refrigerate for 30 minutes to 4 hours. Occasionally stir the chicken to ensure it is well coated.
If you use wooden skewers, start soaking these 30 minutes in advance or overnight.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade.
Thread the skewers while alternating between chicken, bell peppers, onions, and zucchini in any pattern you choose.
Brush the skewers with olive oil. Grill until cooked through and the chicken reaches a temperature of 155-160ºF, rotating the skewers for even cooking.
Remove from the grill, tent loosely with foil, and allow it to rest for 10-15 minutes. The chicken will continue to rise to a final temperature of 165ºF.
Place the skewers on a serving platter and garnish with parsley.
Serve with pita bread and tzatziki.

Notes

● A caution on marinating the chicken beyond 4 hours. This can turn it mushy with an unpleasant texture.
● Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 3 days

Tips
● Marinate the chicken, but not too long! Marinate the chicken for 30 minutes to 4 hours. This is the perfect amount of time to infuse it with flavor and make it tender. Any longer, and the marinade starts breaking down the chicken, rendering it mushy.

● Soak the skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before assembling the kabobs. If you have the time, it’s best to soak them overnight. This will prevent them from burning on the grill.

● Metal skewers are lovely, especially if you are busy and tend to forget to soak the skewers!

● Cook the kabobs on medium-high heat: Preheat your grill to high heat and cook the kabobs for 8-10 minutes, flipping them occasionally and watching that they don't burn. Make sure the chicken is cooked through and no longer pink in the center.

● Add veggies and other ingredients: You can also add vegetables like bell peppers, red onion, and cherry tomatoes to the kabobs for extra flavor and color. Be sure to cut the vegetables into similarly sized pieces for even cooking.

● Rest the kabobs: After cooking, let the kabobs rest for a few minutes before serving. This will allow the juices to redistribute and ensure that the chicken stays moist and tender.

● Serve with tzatziki: Greek Chicken Kabobs are delicious with tzatziki sauce, which is made from Greek yogurt, cucumber, garlic, and lemon juice. Drizzle the sauce over the kabobs or serve it on the side for dipping. Enjoy!

Nutrition