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Greek Chicken Kabobs

Juicy, char-kissed chicken marinated in tangy yogurt and bright lemon, perfect for grilling or baking.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/2 cup Plain Greek yogurt
  • 4 cloves Garlic, grated or minced
  • 1/4 cup Extra virgin olive oil
  • 1 tablespoon Honey
  • 2 tablespoons Lemon juice, fresh
  • 1 tablespoon Dried oregano
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried rosemary, optional
For the kabobs
  • 2 pounds Boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • Tzatziki sauce, for serving
  • Fresh herbs (dill, parsley, or mint), for garnish

Method
 

Preparation
  1. In a large mixing bowl, whisk together Greek yogurt, garlic, olive oil, honey, and lemon juice until smooth.
  2. Add oregano, paprika, salt, pepper, and rosemary (if using), and whisk until evenly distributed.
Marination
  1. Add chicken pieces to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes, up to 8 hours.
Soaking Skewers
  1. If using wooden skewers, soak them in water for at least 30 minutes.
Threading
  1. Thread marinated chicken onto skewers, leaving space between pieces for even cooking. Set aside.
Cooking
  1. Preheat grill to medium-high heat (around 400°F).
  2. Grill skewers for 3-4 minutes on one side until golden, then flip and grill for another 2-4 minutes.
  3. Check internal temperature to ensure it reaches 165°F before serving.
Serving
  1. Let kabobs rest for a few minutes before serving with tzatziki sauce and fresh herbs.

Notes

For best flavor, marinate chicken longer and avoid overcrowding on skewers. Serve with fresh Greek salad and warm pita.