Greek Chicken Kabobs
Super juicy, tender chicken kabobs made with the best greek chicken marinade ever. Cook them on the grill or in the oven, whichever you prefer!
Ingredients
Greek Marinade Ingredients
- ¼ cup olive oil
- ½ cup greek yogurt
- 3 lemons zest of 1 and juice of all 3
- 5 cloves garlic minced
- 2 tablespoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ lbs. chicken breast or chicken tenders cut into 1 inch pieces
- 1 bell pepper cut into 1 inch pieces
- 1 zucchini cut into ½ inch slices
- 1 red onion cut into 1 inch pieces
Instructions
Marinade instructions
- Mix the marinade ingredients together in a mixing bowl until fully combined. Toss the chicken pieces in the marinade, cover and chill for 30 minutes or up to 24 hours in the fridge.
- If you are using wooden skewers for the kabobs, let them sit in a shallow dish with some water. This will hydrate the skewers and keep them from burning while the kabobs are cooking.
- Thread the chicken pieces onto skewers adding bell pepper, zucchini and onion slices between every two pieces of chicken if desired.
Oven instructions
- Preheat your oven to 425°F. Preheat a greased grill pan on the stovetop over medium heat. Brown the kabobs on all four sides, about 2 minutes each. Transfer the grill pan to the oven and bake for 15 minutes or until the internal temperature of the meat is 165°F.
Grilling instructions
- Preheat the grill to a medium-high heat. Grill for 10-15 minutes, turning halfway through. The chicken is cooked when the internal temperature of the meat is 165°F.
Video
Notes
Leftovers can be stored covered in the fridge for up to 4 days or frozen for up to 9 months. To reheat the skewers, wrap them in foil and bake at 400°F until they are heated through.