Description
Discover a tangy Greek yogurt chicken kabob marinade that makes tender, juicy skewers—perfect for dinner or a summer grill.
Ingredients
Scale
- 1 ½ lb (≈ 680 g) boneless, skinless chicken breasts, cut into 1‑inch cubes
- 1 cup plain Greek yogurt (full‑fat for best moisture)
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra‑virgin olive oil
- 3 cloves garlic, minced
- 1 Tbsp fresh oregano leaves, finely chopped (or 1 tsp dried oregano)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium red onion, cut into 1‑inch wedges
- 1 red bell pepper, cut into 1‑inch squares
- 1 yellow bell pepper, cut into 1‑inch squares
- 8‑10 wooden skewers, soaked in water for 30 minutes
Instructions
- Mix the marinade. In a large bowl combine the Greek yogurt, lemon juice, olive oil, minced garlic, chopped oregano, cumin, smoked paprika, salt, and black pepper. Stir until smooth; the mixture should be thick but pourable.
- Coat the chicken. Add the cubed chicken to the bowl and toss gently, ensuring every piece is fully enveloped in the yogurt mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2 hours. The acidity and enzymes in the yogurt will begin to break down the protein, guaranteeing tenderness.
- Prepare the skewers. While the chicken marinates, soak wooden skewers in water (this prevents burning). Thread the marinated chicken cubes alternately with red onion wedges and bell‑pepper pieces, leaving a little space between each item for even cooking.
- Pre‑heat your cooking surface. If you’re using a grill, heat to medium‑high (about 400°F/200°C). For a broiler, set the oven rack 6‑inches below the heat source and pre‑heat on high. A heavy skillet works too—heat it over medium‑high and add a drizzle of olive oil.
- Cook the kabobs. Place the skewers on the hot grill or under the broiler. Cook for 4‑5 minutes per side, turning once, until the chicken is opaque in the center and reaches an internal temperature of 165°F (74°C). You’ll notice the edges caramelizing and the yogurt forming a light, golden crust.
- Rest and serve. Transfer the kabobs to a plate, cover loosely with foil, and let rest for 3‑4 minutes. This allows the juices to redistribute, keeping each bite juicy. Serve with a squeeze of fresh lemon, a drizzle of extra‑virgin olive oil, and a sprinkle of extra oregano if desired.
Notes
- Don’t over‑marinate. Because the yogurt is acidic, leaving the chicken in the fridge longer than 4 hours can make the texture mushy.
- Keep the skewers moist. Soaking wooden skewers prevents them from catching fire and also adds a subtle steam effect that keeps the chicken moist.
- Watch the heat. High heat creates a beautiful char, but if the flame is too fierce the yogurt can burn before the chicken cooks through. Adjust the grill lid or move the pan to a cooler zone if needed.
- Uniform pieces. Cutting chicken and vegetables to the same size ensures everything finishes at the same time.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabob marinade greek yogurt