Description
Discover the best Greek chicken kabob marinades—juicy, flavorful, and easy to make. Perfect for summer grilling and family dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1‑inch cubes
- 1 cup plain Greek yogurt
- ¼ cup extra‑virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon lemon zest
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 red bell pepper, cut into 1‑inch pieces
- 1 yellow bell pepper, cut into 1‑inch pieces
- 1 small red onion, cut into wedges
- 8‑10 wooden skewers, soaked in water for 30 minutes
Instructions
- Prepare the Marinade. In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, smoked paprika, salt, and pepper until smooth.
- Marinate the Chicken. Add the chicken cubes to the bowl, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, preferably 2–3 hours for deeper flavor.
- Preheat the Grill. Heat your grill to medium‑high (about 400 °F). If using a charcoal grill, let the coals burn down to a steady heat.
- Thread the Kabobs. Alternate threading chicken, red bell pepper, yellow bell pepper, and red onion onto the soaked skewers. Leave a little space between pieces so heat circulates evenly.
- Grill. Place the skewers on the grill. Cook for 10–12 minutes, turning every 3–4 minutes, until the chicken is cooked through (internal temperature 165 °F) and the veggies are slightly charred.
- Serve. Remove from the grill, let rest for 2 minutes, then serve hot with a side of tzatziki, warm pita, or a crisp Greek salad.
Notes
- Use chicken thighs for maximum juiciness; they stay moist even with high heat.
- Soak wooden skewers to prevent burning and to keep the kabobs from sticking.
- For a smokier flavor, add a pinch of cumin or a splash of smoked paprika to the yogurt mixture.
- If you’re short on time, marinate for 15 minutes—just enough to coat the chicken.
- Keep the grill lid slightly ajar to avoid flare‑ups from the fat dripping onto the coals.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabob marinade recipes greek