mediterranean chicken kabobs

Hi! I’m Marie, and there’s nothing I love more than a good backyard cookout. But I also know that grilling can feel like a chore sometimes. That’s where these Mediterranean Chicken Kabobs come in. They are my absolute favorite for grilling season because they’re easy to prep, fun to eat, and packed with incredible flavor.

The secret to these kabobs is the marinade. A simple blend of yogurt, lemon, and herbs not only infuses the chicken with a rich, tangy flavor but also makes it unbelievably juicy and tender. Skewered with colorful vegetables, these kabobs are a complete, healthy meal that’s perfect for a weeknight dinner or a weekend get-together.

Why a Yogurt Marinade Is the Secret

You might be used to an oil-and-vinegar marinade, but trust me yogurt is a game-changer. The lactic acid in the yogurt gently tenderizes the chicken without turning it tough. It also helps the chicken retain moisture while it cooks on the high heat of the grill, so your kabobs come out perfectly juicy every time.

The Recipe

This recipe is perfect for serving four people.

Prep Time: 15 minutes Marinate Time: 2-4 hours (or up to 8 hours) Cook Time: 15-20 minutes Serves: 4

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 medium zucchini, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 8 wooden or metal skewers

For the Marinade

• ½ cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Juice of ½ lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Marinate the Chicken: In a large bowl, whisk together all the marinade ingredients until smooth. Add the cubed chicken and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours, for the best flavor and texture. If you’re using wooden skewers, soak them in water during this time to prevent them from burning on the grill.
2. Thread the Kabobs: When you’re ready to cook, thread the marinated chicken onto the skewers, alternating with the chunks of zucchini, bell pepper, and red onion. Leave a little space between each piece for even cooking.
3. Grill the Kabobs: Preheat your grill to medium-high heat (about 375-400°F). Grill the kabobs for 15-20 minutes, turning them every 4-5 minutes, until the chicken is cooked through and has a beautiful char on all sides. The internal temperature of the chicken should reach 165°F.
4. Serve: Let the kabobs rest for a few minutes before serving. Enjoy them on their own, over a bed of couscous or rice, or with a side of tzatziki sauce.

Marie’s Pro-Tips for Success

• Don’t Over-Marinate: While yogurt is more forgiving than a lemon-only marinade, you should still avoid marinating chicken breasts for more than 8 hours, as the texture can become a bit mushy.
• Uniform Pieces are Key: Cut your chicken and vegetables into similar-sized chunks. This ensures that everything cooks evenly and at the same rate.
• No Grill, No Problem: You can easily make these kabobs in the oven. Just place the skewers on a foil-lined baking sheet and bake at 400°F for about 20-25 minutes, turning once halfway through. For extra color, you can broil them for a few minutes at the end.

For more Recipes follow me in facebook and Pinterest