Greek Chicken Kabobs Recipe
Low-Carb, High Protein, Gluten-Free 400 Calories 24g Carbs 15g Fat 43g Protein
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Ingredients
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Marinade & Sauce
Chicken & Vegetables
Finishing & Skewer Prep
Method
Marinade & Sauce
- 1
Make the marinade
In a medium bowl whisk together Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, black pepper and red pepper flakes (if using). Stir in chopped fresh dill if desired. The mixture should be smooth and slightly thick; adjust salt or lemon to taste.
- 2
Reserve sauce for serving
Spoon about 1/3 cup of the marinade into a small bowl and refrigerate to use as a finishing sauce. The remaining marinade will be used to marinate the chicken.
Chicken & Vegetables
- 3
Prep the chicken
Trim any fat from chicken breasts and cut into 1 to 1 1/4-inch cubes. Aim for uniform pieces so they cook evenly (about 18–22 pieces).
- 4
Marinate the chicken
Place the chicken pieces in a resealable bag or shallow dish. Pour the remaining marinade over the chicken and toss to coat thoroughly. Press out excess air, seal, and refrigerate for at least 30 minutes and up to 3 hours. Do not marinate longer than 6 hours to avoid yogurt breaking down texture.
- 5
Prep the vegetables
While chicken marinates, core and cut bell peppers into 1-inch squares. Peel and cut red onion into 1-inch pieces. Slice zucchini into 1/2-inch rounds or half-moons. If using cherry tomatoes, leave whole. Pat vegetables dry so they will char rather than steam.
Finishing & Skewer Assembly
- 6
Soak skewers
If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C) or preheat oven broiler to high if broiling.
- 7
Assemble the kabobs
Remove chicken from marinade and gently shake off excess (discard leftover used marinade). Thread chicken and vegetables onto skewers, alternating chicken pieces with peppers, onion, zucchini and tomatoes to create even distribution. Leave a small gap between items so heat circulates. Brush assembled skewers lightly with 1 tablespoon olive oil and season with a light sprinkle of salt and pepper.
- 8
Grill or broil the kabobs
Grill over direct medium-high heat for 10–12 minutes, turning every 3–4 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with char marks. If broiling, arrange skewers on a foil-lined baking sheet 4–6 inches from the broiler and broil 8–10 minutes, turning once halfway, watching carefully to avoid burning. Total cook time will vary slightly depending on skewer thickness.
- 9