Chicken – we love it any way it comes, but I especially love it when it is grilled! All those charred bits of goodness on the edges….Mmmm!
My go-to grilled chicken has been just barbecued because I haven’t had much success with chicken marinades UNTIL I found this recipe!! This Greek yogurt marinade really sticks to and absorbs into the chicken. It all makes these kabobs so flavorful!
- 1/2 cup plain Greek yogurt (use full fat yogurt for best results)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- 1 tablespoon white balsamic vinegar
- 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
- 1 tablespoons fresh thyme leaves, or 1 teaspoons dried
- 6 medium garlic cloves, minced
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
- 3-4 boneless, skinless chicken breasts, cut into 2-inch pieces for skewers – You can use boneless thighs, if you prefer.
- 1 large red bell pepper, seeded and cut into 1 1/2-inch cubes
- 1 medium red onion, cut into 1 1/2-inch cubes
- 6-8 skewers (if using wooden skewers soak in water for 30-minutes before grilling)
Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients.
Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
Preheat gas grill to 400F.
Pour the marinated chicken pieces into a large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.
Note: You don’t have to make kabobs; you can marinade and grill larger pieces of chicken, just adjust your cooking time.
These are delicious served alongside this pita bread. We filled our pita bread with the kabob meat and veggies! Yum!!
Grilled chicken is unbelievably delicious! You will want this recipe on repeat, I promise!
With love from my country kitchen,