Greek Marinated Chicken Kabobs (Printable)
Lemon-oregano marinated chicken skewers with peppers, onion and tzatziki-ready charred edges.
# What You Need:
→ 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 tbsp freshly squeezed lemon juice
04 - 2 tbsp plain Greek yogurt
05 - 3 cloves garlic, minced
06 - 1 tbsp red wine vinegar
07 - 2 tsp dried oregano
08 - 1 tsp dried thyme
09 - 1 tsp salt
10 - 1/2 tsp 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
# How-To Steps:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, dried oregano, dried thyme, salt, black pepper, and lemon zest until well combined.
02 - Add the cubed chicken to the marinade and toss to coat every piece thoroughly. 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 for at least 30 minutes to prevent burning on the grill.
04 - Thread the marinated chicken pieces onto the 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 grease the grates with oil to prevent sticking.
06 - Place the skewers on the hot grill and cook for 6 to 8 minutes per side, turning once, until the chicken is cooked through and lightly charred on the edges.
07 - Transfer the kabobs to a serving platter and serve immediately with lemon wedges, a sprinkle of fresh parsley, and tzatziki sauce on the side.
# Helpful Tips:
01 -
- The marinade doubles as a flavor bomb for the vegetables, so everything on the skewer tastes like it was meant to be there.
- You can prep everything in the morning and just walk outside and cook when guests arrive.
02 -
- If you rush the marination and skip the full hour, the chicken will taste flat and you will wonder what went wrong.
- Cutting all vegetables and chicken to the same size is the single thing that determines whether everything finishes cooking at the same time.
03 -
- Let the skewers rest for two minutes off the grill before eating so the juices redistribute instead of running onto your plate.
- A light coating of oil on the vegetables before threading keeps them from sticking and gives you better char.