Greek Chicken Kabobs
Bright and flavorful Greek Chicken Kabobs perfect for family dinners, featuring marinated chicken, colorful vegetables, and served with yogurt tzatziki.
Ingredients
For the Marinade
- 1.5 to 2 pounds Chicken breast, boneless and skinless (Trim fat and cut into even, bite-size chunks.)
- 3 to 4 cloves Garlic, minced (Fresh garlic gives the best punch.)
- 1/4 to 1/3 cup Lemon juice, from 1 to 2 lemons (Fresh-squeezed is bright and floral, save the zest for extra aroma.)
- 2 teaspoons Dried oregano (Use Greek oregano if possible, otherwise double the amount of fresh oregano.)
- 1/3 cup Olive oil (A good extra virgin olive oil rounds out the marinade.)
For the Kabobs
- 1 medium Red onion (Peel and cut into wedges.)
- 2 to 3 total Bell peppers, mixed colors (Use a mix of red, yellow, and green.)
- 1 medium Zucchini (Slice into half-moons or rounds about 1/2 inch thick.)
For Serving
- 3 cups Rice, cooked (Long-grain or basmati works well.)
- 1 cup Plain Greek yogurt (Full-fat for richness or low-fat for a lighter bowl.)
- 1 cup Tzatziki sauce (Store-bought or homemade.)
Instructions
Preparation
- In a bowl, combine garlic, lemon juice, oregano, and olive oil to make the marinade. Whisk until well blended.
- Cut chicken into chunks and marinate for at least 30 minutes, or up to 4 hours for more flavor.
- Chop the red onion, bell peppers, and zucchini into bite-size pieces, keeping them uniform for even cooking.
Assembly and Cooking
- Thread the marinated chicken and vegetables onto skewers, alternating between them, leaving space between pieces.
- Grill the skewers over medium-high heat for about 10-15 minutes, turning occasionally, until the chicken is cooked through.
- Serve the kabobs over a bed of rice with a side of yogurt tzatziki.
Notes
Serve family-style on a large platter, letting everyone pick their skewer. Leftovers can be stored in an airtight container for up to 3 days. Reheat kabobs in the oven, on the stovetop, or in the microwave.