Greek Marinated Chicken Kabobs (Printable Version)
Zesty lemon-garlic marinated chicken skewers grilled until juicy, garnished with parsley and lemon wedges.
# What You Need:
→ 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
# Directions:
01 - In a large mixing 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 fresh parsley until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to ensure even coating. Cover the bowl with plastic wrap and refrigerate for 1 to 4 hours to allow the flavors to penetrate the meat.
03 - If using wooden skewers, submerge them in water for at least 30 minutes prior to 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 item for even cooking.
05 - Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place the kabobs on the grill and cook for 12 to 15 minutes total, turning every 3 to 4 minutes, until the chicken is cooked through to an internal temperature of 165°F and lightly charred on all sides.
07 - Transfer the grilled kabobs to a serving platter, garnish with additional fresh parsley, and serve immediately with lemon wedges alongside tzatziki, pita, or a fresh Greek salad.
# Expert Tips:
01 -
- The yogurt in the marinade is a tenderizing secret that keeps every bite impossibly juicy even if you accidentally overcook a piece.
- You get big, bold Greek flavors without needing a pantry full of specialty ingredients.
02 -
- Do not skip the marinating time because chicken cooked straight from the marinade bowl will taste flat and one dimensional.
- Soaking wooden skewers is not optional unless you enjoy the smell of burning wood mixed with your dinner.
03 -
- Pat the chicken pieces dry before adding them to the marinade so the flavors adhere better rather than sliding off wet surfaces.
- Let the skewers rest for two to three minutes off the heat before serving because cutting into them immediately lets all those beautiful juices escape.