These chicken breasts have been bathed in a thick marinade of Greek yogurt, oil, lemon, garlic and spices and threaded on skewers. Great healthy low carb weeknight dinner!
These Greek Chicken Kebabs have a thick and flavorful yogurt marinade that is going to blow your socks off ! It’s like having all the Greek flavors combine and explode in your mouth!
It has Greek yogurt, olive oil, lemon, oregano, thyme and a little surprise in there. Cumin. Yep, just because.
This marinade goes so well with boneless chicken as well as darker chicken thighs. I like to use a combination because we always seem to have people who like both in our family.
WHAT’S THE DIFFERENCE BETWEEN A KEBAB AND SOUVLAKI?
Well, to be honest, there really isn’t. Souvlaki are small chunks of meat (maybe veggies too) grilled on a skewer. The meat can be eaten on the skewer, pulled off and put on a plate or put in a pita (Gyro).
I think in the true traditional sense, however, they are made with lamb.
HOW TO MAKE YOUR CHICKEN KEBABS
- This marinade is so full of flavor and you know what the best part of this is? It’s using your hands and getting in there with the chicken and yogurt. There’s something about the feel and thickness with the Greek yogurt and the lemon. I mean you know it’s going to be good.
- Be sure to cut the chicken in same sized cubes so they cook at the same time. Cut your veggies the same way. Don’t stop at just onions and peppers. Be adventurous. Add some organic zucchini or yellow squash. The colors are magnificent !
- You want to be careful when using any citrus in your marinades, like lemon for instance. It can break down the meat (or seafood) and it can change the texture. 30 minutes to no more than 2 hours is what I recommend.
- I did NOT marinade the veggies. However, I do recommend at least coating them in some olive oil before grilling them or they will burn.
- Save some of the marinade to brush on the kebabs as they are grilling if you wish.
HOW TO SKEWER THE KEBABS
- I always recommend metal skewers when grilling. They are just easier. You don’t have to soak them, they don’t burn or break. However, I could not find my metal skewers when making these so I guess wooden will have to do.
- How much chicken vs. veggies you put on each skewer is entirely up to you. Some people like a heavier chicken ratio and fewer veggies. I am a veggie girl so mine always has more veggies.
- So like I said, if you are using wooden skewers they need to get a good soaking in the sink before they hit the grill for at least 30 minutes.
- Thread a piece of chicken on, a few slices of onion or peppers, another piece of chicken, some zucchini, etc. Be sure to leave a little breathing room and continue until the skewer is filled.
- Set the grill on high and preheat to at least 400°F – turn the flame down to medium and grill the kebabs, turning frequently for approximately 10 minutes depending on the thickness of the chicken.
OUR FAVORITE WAY TO EAT KEBABS
Without any shadow of a doubt, the best way to eat this chicken is with the addition of OTHER Greek favorites.
The first necessity is Naan bread or pita bread. Personally I like the thinner, almost paper like, bread, not the Gyro type. I just pull it apart into little pieces and use it to scoop up some hummus and bites of chicken.
Oh and the layered hummus dip !! Let me tell you something – there is hummus and there is HUMMUS. Our latest hummus recipe is literally to die for. It’s the smoothest and fluffiest I’ve ever made and we have a few secret tips to help you get yours the same way.
But why have just plain old hummus on the table when you can layer it with all the Greek flavors layered on top? Like finely diced cucumbers, feta cheese, pine nuts.
I mean it’s like INSANE !!!
We take the chicken and veggies off the skewers and tear a piece of Naan bread off, slather some hummus or Tzatziki sauce on it, layer some chicken and veggies and shove it in our mouths!
If you have some veggies lovers in your house we also have a fantastic Greek salad recipe that you can whip up in a snap to serve alongside your Greek platter.
Boneless skinless chicken breasts that have been bathed in a thick marinade of Greek yogurt, oil, lemon, garlic and spices, then threaded on skewers with some onions and peppers makes these grilled chicken kebabs an easy and healthy weeknight dinner winner.
FOR THE MARINADE:
- 1 Cup Whole Greek Yogurt
- ¼ Cup Olive Oil
- ¼ Cup Fresh Lemon Juice (just shy), plus wedges for serving
- 1 Tablespoon Red Wine Vinegar
- 6 Medium Organic Garlic Cloves, minced
- 2 teaspoons Paprika
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoon Cumin
- 1 teaspoon Sea Salt, freshly ground pepper to taste
- ¼ teaspoon Red Pepper Flakes
FOR THE KEBOBS:
- 3 Boneless Organic Chicken Breasts (and/or Thighs), cut into 2″ chunks
- 2 Organic Red Peppers, seeded and cut into large cubes
- 1 Organic Onion, cut into large slices
- Combine all the ingredients for the marinade in a large bowl. Add the chicken and massage through with your hands to fully coat. Refrigerate for no more than 2 hours or the acid in the lemon can start to toughen the chicken.
- Preheat a grill to 400° F
- Thread the chicken onto metal skewers (or wooden ones that have been soaked) alternating with as many peppers/onions as you like.
- Grill the chicken approximately 4 minutes per side, turning over or removing to a cooler side of the grill if they begin to burn.
These Chicken Kebabs go great served alongside our Greek Salad, Layered Hummus, Tzatziki sauce and Naan bread.