Greek Marinated Chicken Kabobs (Print version)
Zesty lemon-garlic marinated chicken skewers, grilled until juicy and finished with parsley and lemon.
# What goes in:
→ Meats
01 - 1½ pounds boneless, skinless chicken breast or thighs, cut into 1½-inch pieces
→ Marinade
02 - ⅓ cup extra-virgin olive oil
03 - Zest and juice of 1 large lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons plain Greek yogurt
06 - 1½ teaspoons dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika (optional)
11 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Vegetables for Skewering
12 - 1 red bell pepper, cut into 1½-inch pieces
13 - 1 red onion, cut into wedges
14 - 1 zucchini, thickly sliced
# Cooking steps:
01 - In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, Greek yogurt, dried oregano, dried thyme, salt, black pepper, smoked paprika (if using), and chopped parsley until well combined.
02 - Add the chicken pieces to the marinade and toss until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for 1 to 4 hours to allow the flavors to penetrate.
03 - If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent burning.
04 - Thread the marinated chicken pieces onto skewers, alternating with bell pepper, red onion, and zucchini pieces if desired, leaving a small gap between each piece for even cooking.
05 - Preheat an outdoor grill or grill pan over medium-high heat. Lightly brush the grates with oil to prevent sticking.
06 - Place the skewers on the hot grill and cook for 12 to 15 minutes total, turning every 3 to 4 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on all sides.
07 - Transfer the kabobs to a serving platter, garnish with additional fresh parsley, and serve alongside lemon wedges.
# Tips from flavorandfeast:
01 -
- The yogurt in the marinade is the real secret, tenderizing the chicken so every bite practically falls apart.
- Everything goes onto skewers, which means no flipping individual pieces and impressively little cleanup.
02 -
- Do not skip the marinating step because anything under an hour and the chicken will taste flat and one dimensional.
- Letting the skewers rest for two minutes off the heat before serving keeps the juices inside instead of on the plate.
03 -
- Cut all your chicken pieces the same size so everything finishes cooking at the same time instead of having some pieces overdone and others raw in the center.
- Oil the grill grates right before the skewers go on because that is what gives you those gorgeous marks and stops the chicken from sticking.