Chicken breast pieces are marinated in yogurt, olive oil, red wine vinegar, lemon, garlic, and spices and grilled to perfection! These chicken kabobs are tender, juicy, and full of flavor. Serve with tzatziki sauce for dipping and dunking!
serves 4
Ingredients
2 pounds boneless skinless chicken thighs or breasts cut into bite size cubes
1/2 cup plain Greek yogurt
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
11/2 teaspoons dried oregano
1/2 teaspoon paprika
11/2 teaspoons kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese and
chopped fresh parsley, for garnish
Tzatziki Sauce, for serving
Directions
1. In a medium bowl, combine the Greek yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.
2. Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated.
3. Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.
4. Remove the chicken from the marinade and thread on skewers, about 4 ounces of chicken per skewer. Discard remaining marinade.
5. Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the kabobs don’t stick.
6. Grill the chicken until fully cooked through, about 10 minutes, turning the skewers every couple of minutes.
7. Remove from the grill and place on a serving platter. Garnish with feta cheese and fresh parsley. Serve warm with tzatziki sauce. You can also serve hummus, pita bread, and a simple Greek salad on the side.
