Description
These Easy Greek Marinated Chicken Kabobs are juicy, flavorful, and perfect for grilling. Made with a simple yogurt-based marinade infused with lemon, garlic, and herbs.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, cut into chunks (optional)
- 1 green bell pepper, cut into chunks (optional)
- 1 red onion, cut into chunks (optional)
- Wooden or metal skewers
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, red wine vinegar, oregano, salt, and pepper.
- Add the chicken cubes to the marinade and mix to coat evenly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken and optional vegetables onto the skewers.
- Grill the kabobs for 10–12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
- Remove from grill and let rest for a few minutes before serving.
Notes
- Serve with pita, tzatziki, or a Greek salad for a complete meal.
- You can substitute chicken thighs for breasts for extra juiciness.
- Leftover kabobs can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 skewer (approx. 6 oz)
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg