Description
These Greek Marinated Chicken Kabobs turn a simple weeknight into a mini vacation with bold lemon and oregano flavor, tender chicken, and easy cleanup.
Ingredients
1.5 pounds Boneless chicken breasts
0.5 cup Greek yogurt
3 tablespoons Lemon juice
2 tablespoons Olive oil
4 cloves Garlic, minced
2 teaspoons Dried oregano
1 teaspoon Salt
0.5 teaspoon Black pepper
2 Bell peppers, any color
1 large Red onio
Instructions
- Mix yogurt, lemon juice, olive oil, garlic, oregano, salt, and pepper. Whisk until smooth. Add the chicken pieces. Coat well. Cover the bowl. Refrigerate for at least 30 minutes. Overnight is even better
- Soak wooden skewers in water for 20 minutes. Thread chicken, peppers, and onions onto skewers. Leave a small space between pieces
- Preheat your grill to medium-high heat. Grill these Greek Marinated Chicken Kabobs for 10-12 minutes. Turn them every 3-4 minutes. The chicken should reach 165°F internally
- Let the kabobs rest for 5 minutes. Then serve them hot. Squeeze extra lemon on top
Notes
For juicier meat, substitute chicken thighs.
Swap bell peppers for zucchini or cherry tomatoes.
Add fresh dill or mint to the marinade for extra flavor.
Make it spicy with red pepper flakes.
For dairy-free, use plain coconut yogurt.
For a vegetarian version, use tofu instead of chicken.
Marinate at least 30 minutes; 4-6 hours for best flavor. Do not exceed 24 hours.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheat in oven at 350°F for 10 minutes or microwave.
Serve with Greek salad, pita bread, tzatziki, lemon rice, or roasted potatoes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (about 2 kabobs)
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: chicken, kabobs, Greek