Greek Chicken Kebabs Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
6 skewers
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Calories
224 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Kebabs Recipe
Description
Greek Chicken Kebabs Recipe centers on cutting boneless skinless chicken breasts into uniform pieces and marinating them in a yogurt-based mixture containing olive oil, lemon zest and juice, garlic, oregano, salt, and black pepper. The yogurt tenderizes the chicken while the lemon and herbs provide a fresh, tangy profile.
The chicken is threaded onto skewers alternating with chunks of red onion, zucchini coins, and red bell pepper pieces, which grill alongside the meat. Grilling over medium-high heat imparts a char and caramelization, while preserving the juiciness and subtle tang of the marinade. The mix of vegetables adds sweetness and texture variations.
Soaking wooden skewers before grilling prevents burning, while metal skewers require no preparation. The recipe suggests discarding leftover marinade for safety. This dish can be served as a main course or part of a Mediterranean-inspired meal, pairing well with rice, salads, or flatbreads.
Ingredients
Yogurt Marinade
- ⅓ cup yogurt plain, Greek
- ¼ cup olive oil
- 4 lemon juiced + zest from one of the lemons, plural
- 4-5 cloves garlic , pressed or minced
- 2 tablespoons oregano dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Kebabs
- 1 pound chicken breast about 2 large breasts, boneless skinless
- 1 red onion , quartered into 1-inch pieces
- 1 small zucchini , sliced into ¼ inch coins
- 1 red bell pepper , seeded and cut into 1-inch pieces
Instructions
- Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch pieces. Place the chicken pieces in a freezer bag or bowl and set aside.
- Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons into the bowl then juice that lemon with the remaining three lemons and add to the bowl. Add the minced garlic, oregano, kosher salt and black pepper and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
- When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
- Thread the chicken on the skewers alternating with the red onion, zucchini and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard any of the remaining marinade that had the chicken in it.
- Grill the chicken, basting the kebabs with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until the chicken juices run clear. Serve warm.
Notes
- If using wooden skewers, soak them in water for 10 minutes before grilling to prevent burning.
- Metal skewers require no preparation before use.
- Discard any leftover marinade after removing chicken to avoid contamination.
- The yogurt-based marinade tenderizes the chicken and adds bright, herbal flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6skewers
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 465mg | 19% |
| Potassium | 483mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 71mg | 79% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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