Grilled Greek Chicken Kebabs
Ingredients
The Chicken and Marinade
-
1
pound
boneless, skinless chicken breasts
-
⅓
cup
plain Greek yogurt
-
¼
cup
olive oil
-
4
large
lemons (juiced, plus zest from one)
-
4-5
cloves
garlic (pressed or minced)
-
2
tablespoons
dried oregano
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
The Vegetables
-
1
medium
red onion (quartered into 1-inch pieces)
-
1
small
zucchini (sliced into ¼ inch coins)
-
1
medium
red bell pepper (seeded and cut into 1-inch pieces)
Instructions
- Cut the chicken breasts into 1-inch pieces and place them in a bowl or freezer bag.
- In a medium bowl, mix Greek yogurt, olive oil, lemon juice and zest, garlic, oregano, salt, and pepper.
- Pour half of the marinade over the chicken and reserve the other half for basting. Marinate for 30 minutes to 3 hours.
- Prepare the grill by lightly oiling the grate and setting it to medium-high heat.
- If using wooden skewers, soak them in water for 10 minutes. Thread chicken and vegetables onto skewers, alternating them.
- Discard any marinade that had raw chicken in it.
- Grill the kebabs, basting with reserved marinade and turning often, until cooked through (about 10-15 minutes).
- Serve warm and refrigerate leftovers for up to 3 days.
Nutrition Facts (estimated)
Servings
6 skewers
Calories
224
Total fat
13g
Total carbohydrates
13g
Total protein
18g
Sodium
465mg
Cholesterol
72mg
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