WHAT’S FOR DINNER?

Greek Chicken Kabobs with Yogurt Sauce

/5
COOK TIME
15 min
TOTAL TIME
25 min + marinate
SERVINGS
3-4 servings

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!

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Greek Chicken Kabobs with Yogurt Sauce

Greek Chicken Kabobs have a ton of delicious flavors and are so easy to make. Perfect for all those summer cucumbers!

Prep time: 10 min + marinate time  |  Cook time: 15 min  |  Total: 25 min + marinate

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Ingredients

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

Instructions

  1. Cut chicken into large bite-size pieces. In a medium bowl, make the marinade by mixing Greek Yogurt, olive oil, fresh lemon juice, oregano, salt, pepper, and red wine vinegar.
  2. Add the chicken to the marinade and mix to get all thec chicken coated. Cover and place in the firdge for 30 minutes to 2 hours.
  3. Remove from fridge and place chicken pieces on the skewers leaving about 2 inches at top and bottom.
  4. For the grill: place on medium heat for about 6-10 minutes until done, turning onse. For the oven, Preheat oven to 350 degrees, place kabopbs on a cookie sheet and place in the oven for about 15 minutes or until desired doneness.

To make Yogurt Sauce:

  1. In a medium bowl, mix together Greek Yogurt, olive oil, lemon juice, red wine vinegar, garlic, cucumber, dill, and salt.Once chicken is done, drizzle over top or serve sauce on the side.
  2. Serve with warmed Naan bread or veggies! Enjoy!

Notes

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