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Greek Chicken Kebabs

Greek Chicken Kebabs

We didn’t eat the healthiest diet while on the road for spring break so I decided to make a Mediterranean meal that would be healthy and good for all of us. I found a recipe for Greek chicken kebabs on Saving Room for Dessert that looked simple to make and amazing to eat. I marinated the meat for about 8 hours before cooking them over high heat in my grill pan. The chicken was so tender, juicy, and flavorful – I loved all the lemon & garlic! I served these Greek chicken kebabs with warm pita, a loaded Greek salad, and some hummus. We all thought these kebabs were wonderful and they paired so nicely with the rest of the meal.

Greek Chicken Kebabs

How to Make Greek Chicken Kebabs

Make the marinade by combining the Greek yogurt, olive oil, lemon juice, minced garlic, minced oregano, minced thyme leaves, balsamic vinegar, lemon zest, salt, freshly cracked pepper, and crushed red pepper flakes together in a large zip lock bag. Seal and massage the bag to combine the ingredients well. Add the chicken to the bag turning to coat then seal. Place into the refrigerator to marinate 4-24 hours making sure to turn the bag a few times while marinating.

Thread chicken pieces onto the skewers alternating with peppers and onions.

Greek Chicken Kebabs

Cook the kebabs by heating the olive oil in a large grill pan over medium-high heat until HOT. Add the skewers and cook on all sides until golden brown, about 5-7 minutes on all sides, or until cooked through.

Remove from the grill pan and serve immediately. Enjoy.

Greek Chicken Kebabs

Greek Chicken Kebabs

Greek Chicken Kebabs

Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating time 4-24 hours: 1 minute
Total Time: 40 minutes
Course: Main
Cuisine: Greek
Servings: 4
Author: Pam - For the Love of Cooking / Original by Saving Room for Dessert

Ingredients

Marinade:

  • ½ cup Greek yogurt
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 6 cloves of garlic, minced
  • 2 tbsp fresh oregano leaves, minced
  • 1 tbsp fresh thyme leaves, minced
  • 1 tbsp white balsamic vinegar
  • Zest from 1 lemon
  • 1 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • ¼ tsp crushed red pepper flakes

Other Ingredients:

  • 3-4 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 red onion, cut into bite-sized pieces
  • Fresh parsley, chopped, for garnish
  • Kebab sticks (soak wooden skewers in water for 30 minutes prior to cooking)

Instructions

  • Make the marinade by combining the Greek yogurt, olive oil, lemon juice, minced garlic, minced oregano, minced thyme leaves, balsamic vinegar, lemon zest, salt, freshly cracked pepper, and crushed red pepper flakes together in a large zip lock bag. 
  • Seal and massage the bag to combine the ingredients well. Add the chicken to the bag turning to coat then seal. Place into the refrigerator to marinate 4-24 hours making sure to turn the bag a few times while marinating. 
  • Thread chicken pieces onto the skewers alternating with peppers and onions. 
  • Cook the kebabs by heating the olive oil in a large grill pan over medium-high heat until HOT. 
  • Add the skewers and cook on all sides until golden brown, about 5-7 minutes on all sides, or until cooked through.
  • Remove from the grill pan sprinkle with fresh parsley and serve immediately. Enjoy.
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6 Comments

  1. I really like Greek and kebabs – yous look very good. I prefer chicken to beef for kebabs as the veggies have time to cook with chicken vs my medium rare beef.