Greek Chicken Kabobs

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Greek Chicken Kabobs

These easy and flavorful Greek Chicken Kabobs, made with juicy marinated chicken, colorful bell peppers, and sweet onions, are delicious, healthy, and perfect for any occasion.

Prep Time10

Cook Time12

Marinate Time3

Total Time3 22

Course: Main Course

Cuisine: Greek

Keyword: Greek chicken kabobs, greek chicken skewers

Servings: kabobs

Ingredients

8 oz. plain Greek yogurt
1/3 cup crumbled feta cheese
¼ cup very finely minced sun-dried tomatoes in oil
1 small lemon zested and juiced
2 tsp dried oregano
¼ tsp crushed dried thyme
¼ tsp salt
¼ tsp ground black pepper
1 lb. boneless chicken breasts cut into 1-inch pieces
1 red onion cut into wedges
1 green bell pepper cut into 1 & 1/2 inch pieces
1 red bell pepper cut into 1 & 1/2 inch pieces
tzatziki sauce for serving, store bought or homemade

Instructions

In a large shallow casserole dish, combine the yogurt, feta cheese, sun-dried tomatoes, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Place the chicken in the dish, and turn to coat. Cover, and marinate in the refrigerator for 3 hours.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, green bell pepper pieces, and red bell pepper pieces alternately onto metal skewers. Discard remaining yogurt marinade.
(If using wooden skewers, they will need to be soaked in water for at least 30 minutes before using otherwise they will burn on the grill.)
Grill skewers on the hot grill until the chicken is no longer pink, juices run clear, and an internal temperature of 165F is reached, about 3 to 4 minutes per side.
Off the grill, drizzle with some tzatziki sauce or serve on the side for dipping and enjoy!

Video

Notes

Cut everything roughly the same size. This is most important with the chicken, as you want them to all cook in roughly the same amount of time.
Don't overmarinate the chicken. This isn't a dish you want to leave marinating overnight, as it can make the chicken mushy. 3 hours is just the right amount of time, though a few extra hours won't hurt. I don't recommend over 6 hours.
The chicken is cooked when it's no longer pink, and the juices run clear. To double-check, use a thermometer. The internal temperature of the biggest piece of chicken should be 165°F.

Nutrition