Description
Discover the ultimate Greek chicken kabobs recipe—marinated, grilled, and bursting with oregano, lemon, and feta. Perfect for a quick weekni
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1‑inch cubes
- 1 cup plain Greek yogurt (240 ml)
- 2 Tbsp olive oil (30 ml)
- 3 Tbsp fresh lemon juice (45 ml)
- 2 Tbsp chopped fresh oregano (or 1 tsp dried)
- 1 Tbsp minced garlic (15 ml)
- 1 Tbsp honey (15 ml)
- ½ tsp salt
- ¼ tsp 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 oz (225 g) cherry tomatoes, halved
- 8 oz (225 g) firm tofu, cut into cubes (optional for veggie version)
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese (for serving, optional)
- Pita bread or cooked rice (for serving)
Instructions
- Marinate the chicken. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, oregano, garlic, honey, salt, and pepper. Add the chicken cubes, ensuring each piece is fully coated. Cover and refrigerate for at least 15 minutes (up to 2 hours for deeper flavor).
- Prep the veggies. While the chicken marinates, toss the bell peppers, onion wedges, and cherry tomatoes in a pinch of salt and pepper. Set aside.
- Thread the kabobs. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Alternate threading chicken, red bell pepper, yellow bell pepper, onion, and cherry tomato onto each skewer. For a vegetarian twist, replace the chicken with tofu cubes.
- Preheat the grill. Heat a gas or charcoal grill to medium‑high (about 400 °F / 200 °C). Lightly oil the grates with a paper towel dipped in oil.
- Grill the kabobs. Place the skewers on the grill and cook for 10–12 minutes, turning every 3–4 minutes. The chicken should reach an internal temperature of 165 °F (74 °C) and the veggies should be slightly charred.
- Finish and serve. Remove the kabobs from the grill, let them rest for 2 minutes, then sprinkle with chopped parsley and crumbled feta if desired. Serve hot with warm pita, a side of rice, or a crisp Greek salad.
Notes
- Don’t over‑marinate. Too long in the yogurt can break down the chicken’s texture. 15–30 minutes is ideal.
- Use a yogurt base. It tenderizes the meat and adds a subtle tang that balances the lemon.
- Keep the grill hot. A steady medium‑high heat ensures a nice sear without drying out the chicken.
- Watch the veggies. Red onions can burn quickly; remove them a minute before the chicken is done.
- Serve immediately. Grilled kabobs taste best fresh, but leftovers keep well in the fridge for up to 3 days.
- 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 kabobs greek