Ready for full transparency? I originally planned this recipe for a brand client thinking it would work with regular yogurt…spoiler, it does not. This recipe needs Greek Yogurt. I mean, I guess I should have known from the actual name of the recipe and the name of the yogurt. Apparently, the Greeks know their stuff. The Greek Yogurt is thicker and hangs onto the chicken more to coat it and make it super moist.
I love this chicken so much because it’s easy but also it has these wonderful citrus, light, lemon, cucumber and dill flavors that bring regular old chicken alive. So easy! Pair with some veggies, rice or some naan bread and you will be a happy camper.
Just make sure to use Greek Yogurt, not the regular stuff.
Check out the recipe below and let me know what you think!
Greek Chicken Kabobs have a ton of delicious flavors and are so easy to make. Perfect for all those summer cucumbers!
2 pounds Chicken, cut into large bite pieces (I like to use thighs)
1/2 cup Greek Yogurt
3 Tablespoons Olive Oil
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Red Wine Vinegar
2 teaspoons Dried Oregano
1 1/2 teaspoons kosher salt
1 teaspoon Pepper
Yogurt Sauce:
1 1/2 cups Greek Yogurt
2 Tablespoons Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Red Wine Vinegar
1 Tablespoon minced Garlic
1 large Cucumber, peeled and chopped into tiny pieces for the sauce)
1 Tablespoon Fresh Dill, chopped
1 teaspoon kosher salt
To make Yogurt Sauce:
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