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Greek Yogurt Chicken Kabobs Recipe

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4.1 from 15 reviews

These flavorful Chicken Kabobs are marinated in a creamy Greek yogurt blend infused with garlic, lemon, and aromatic spices, then grilled to perfection. Tender, juicy, and slightly charred, they’re perfect for a summer barbecue or a delicious weeknight dinner.

  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 cup Greek yogurt
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped

For Serving

  • Lemon wedges

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, ground cumin, paprika, dried oregano, salt, and black pepper until smooth and fragrant, creating a creamy marinade base.
  2. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse and tenderize the meat.
  3. Thread the Chicken onto Skewers: Soak wooden skewers in water for 30 minutes to prevent burning. Then, thread the marinated chicken pieces onto the skewers evenly, leaving small gaps between pieces for even cooking.
  4. Preheat Your Grill or Pan: Heat your grill to medium-high or preheat a grill pan over the stove until hot enough to sear the chicken, helping to lock in juices and develop a smoky crust.
  5. Grill the Kabobs: Place the skewers on the grill and cook for 4–5 minutes on each side. Turn carefully to ensure even cooking and a slightly charred exterior. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
  6. Rest and Serve: Let the kabobs rest for a few minutes after grilling to seal in the juices. Garnish with freshly chopped parsley and a squeeze of lemon juice before serving.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • Marinating the chicken overnight enhances flavor and tenderness.
  • You can use boneless chicken thighs for extra juiciness instead of breasts.
  • If using metal skewers, soaking is not necessary.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Find it online: https://yourdailycook.com/greek-yogurt-chicken-kabobs-recipe/