Grilled Chicken Kabob Wrap Recipe
Marinated chicken, with choice of vegetables & sauces in a pita bread.
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Ingredients
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Chicken Marinade
Vegetables & For Skewering
Sauces & Toppings
Method
Chicken Marinade
- 1
Prepare marinade
In a medium bowl, combine 3 tbs olive oil, 3 tbs Greek yogurt, 2 tbs lemon juice, minced 3 garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth.
- 2
Cut and coat chicken
Trim any fat from the 1 lb chicken breasts and cut into 1 to 1 1/4-inch cubes. Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water for 30 minutes before grilling.
Vegetables & Skewering
- 3
Prep vegetables
Meanwhile, cut 1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 red onion into pieces roughly the same size as the chicken (about 1-inch). Slice 1/2 zucchini into 1/2-inch half-moons. Keep 12 cherry tomatoes whole.
- 4
- 5
Assemble skewers
Thread the marinated chicken and seasoned vegetables onto 6 skewers, leaving a little space between pieces for even cooking. Aim for 4–5 chicken pieces per skewer with vegetables interspersed. If using metal skewers, lightly oil them to prevent sticking.
Grilling & Finishing
- 6
- 7
Grill skewers
Place the skewers on the preheated grill. Cook for 10–12 minutes, turning every 3–4 minutes, until chicken registers 165°F (74°C) and has golden char marks. If broiling, cook 8–10 minutes, turning once, watching carefully so vegetables don't burn.
- 8
Rest and remove
Transfer skewers to a cutting board and let rest 3–4 minutes. Remove chicken and vegetables from skewers and slice larger pieces into bite-size strips suitable for wrapping.
Assemble Wraps
- 9
- 10
- 11
- 12