Greek Chicken Kabobs
User Reviews
5
Greek Chicken Kabobs
Description
This recipe begins by cutting chicken breasts into large chunks, then marinating them in a mixture of Greek yogurt, extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper. The marination lasts at least 30 minutes or up to two hours, allowing the yogurt's acidity and herbs to tenderize and flavor the chicken thoroughly.
After marinating, the chicken pieces are threaded onto skewers and grilled over medium-high heat until they reach an internal temperature of 165°F, ensuring juiciness and proper doneness. The grill is lightly brushed with olive oil beforehand to prevent sticking.
For the tzatziki sauce, Greek yogurt serves as the base, mixed with olive oil, lemon juice, red wine vinegar, finely minced garlic, peeled and squeezed grated cucumber, chopped fresh dill, and salt to taste. This sauce offers a cool, tangy, and herbaceous contrast to the grilled chicken.
The kabobs are ideal for served alongside fresh vegetables, pita bread, or as part of a Mediterranean meal. Preparing the chicken with the yogurt marinade enhances texture and moisture, while the tzatziki sauce complements with brightness and creaminess.
Ingredients
- 2 lbs. chicken breast (cut into large bite-size pieces)
- 1/2 cup Greek yogurt
- 3 Tablespoons extra-virgin olive oil
- 3 Tablespoons lemon juice fresh
- 1 Tablespoon red wine vinegar
- 2 teaspoons oregano dried
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Tzatziki Sauce:
- 1 1/2 cups Greek yogurt
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon lemon juice fresh
- 1 Tablespoon red wine vinegar
- 3 garlic finely minced, cloves
- 1 large cucumber (peeled, grated, and squeezed to release water from cucumber)
- 1 Tablespoon dill chopped, fresh
- 1 teaspoon salt (or more to taste)
Instructions
- Cut chicken breast into large bite-size pieces. In a medium bowl, make the marinade by mixing Greek Yogurt, olive oil, fresh lemon juice, oregano, spices, and red wine vinegar.
- Toss the chicken in the marinade and refrigerate and let the chicken marinate for at least 30 minutes - 2 hours.
- Once the chicken is marinated, thread the chicken on the skewers. Add peppers and onions, if so desired.
- Preheat the grill to a medium- high heat. To ensure the chicken kabobs don't stick to the grill, lightly brush the grill with olive oil. Cook until chicken registers 165 degrees, about 6-10 minutes, turning at least once.
To make Tzatziki Sauce:
- In a medium bowl, mix together Greek Yogurt, olive oil, lemon juice, red wine vinegar, garlic, cucumber, dill, and salt. The key is to squeeze out as much water from the grated cucumber as possible. I used Fage 2% Greek yogurt but the fat-free version works well too. Taste for seasoning and salt accordingly. Refrigerate until ready to use.
- Serve with warmed Naan bread and a Greek Salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 59g | 118% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 1756mg | 73% |
| Potassium | 1123mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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