Greek Marinated Chicken Kabobs (Printable)
Lemon-oregano marinated chicken skewers 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 cloves garlic, 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 - Fresh chopped parsley
18 - Tzatziki sauce
# Directions:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, oregano, thyme, salt, black pepper, and lemon zest until fully combined.
02 - Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for enhanced flavor.
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
04 - Thread marinated chicken, red onion, red bell pepper, yellow bell pepper, and zucchini onto skewers, alternating ingredients for even cooking and visual appeal.
05 - Preheat grill or grill pan to medium-high heat and lightly grease the grates with oil to prevent sticking.
06 - Grill skewers for 6 to 8 minutes per side, turning once, until chicken is fully cooked and grill marks appear. Cook until chicken reaches an internal temperature of 165°F.
07 - Serve kabobs immediately with lemon wedges, a sprinkle of fresh parsley, and tzatziki sauce as desired.
# Expert Tips:
01 -
- The yogurt tenderizes the chicken so thoroughly you could cut it with a fork
- Everything happens on one skewer, which means minimal cleanup and maximum flavor
02 -
- Crowding your skewers makes vegetables steam instead of grill, so give each piece breathing room
- Let the chicken rest for five minutes off the heat before serving or all those juices escape onto the plate
03 -
- Cut everything to roughly the same size so each skewer cooks at the same rate
- Let skewers rest on a platter for a few minutes after grilling to redistribute juices