Greek Marinated Chicken Kabobs (Printable)
Tender lemon-oregano chicken skewers with peppers and zucchini, grilled until juicy and lightly charred.
# What's Needed:
→ 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 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 kosher 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
→ For Serving
16 - Lemon wedges
17 - Fresh chopped parsley
18 - Tzatziki sauce
# How to Make It:
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 until every piece is evenly coated. Cover the bowl with plastic wrap 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 and soak for at least 30 minutes to prevent burning on the grill.
04 - Thread the marinated chicken pieces onto skewers, alternating with red onion chunks, bell pepper pieces, and zucchini rounds, distributing the ingredients evenly across each skewer.
05 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates 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 to an internal temperature of 165°F and has slight charring on the edges.
07 - Remove the kabobs from the grill and serve immediately with fresh lemon wedges, a sprinkle of chopped parsley, and tzatziki sauce on the side.
# Tips for Success:
01 -
- The yogurt in the marinade tenderizes the chicken so well that even breast meat stays incredibly juicy.
- Everything goes on one grill so you get a full meal with almost no cleanup.
02 -
- Do not skip the resting time in the fridge because the yogurt needs at least an hour to work its tenderizing magic.
- Cutting the chicken and vegetables to the same size ensures everything finishes cooking at the same moment.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture dilutes the flavor and prevents good browning.
- Let the cooked skewers rest for three minutes off the heat before serving and every bite will be noticeably juicier.