Go Back
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes - 1 cup plain Greek yogurt - 1 bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into wedges - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 tablespoon fresh lemon juice - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Skewers (wooden or metal) - Grill or grill pan Gather these ingredients and tools for the best results. The chicken thighs provide rich flavor, while Greek yogurt adds moisture and tang. The veggies bring color and crunch. The marinade is packed with garlic, lemon, and spices, which enhance every bite. You can use either wooden or metal skewers; just soak the wooden ones in water before grilling. This will help them not burn. Trust me, these kebabs will become a favorite! {{ingredient_image_2}} To make the marinade, start by mixing one cup of plain Greek yogurt with two tablespoons of extra virgin olive oil. Add three minced garlic cloves, one tablespoon of fresh lemon juice, one teaspoon of dried oregano, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Season with salt and pepper. Stir until it is smooth and well combined. This mix will tenderize and flavor the chicken. Once done, cut your chicken thighs into one-inch cubes. Carefully add them to the marinade. Make sure each piece is coated completely. This step is key for a tasty end result. Cover the bowl tightly with plastic wrap. The best marinating time is at least one hour. However, for fantastic flavor, let it sit overnight. This allows the spices to sink deep into the chicken. The yogurt helps break down the meat, making it juicy and tender. If you are using wooden skewers, soak them in water for at least 30 minutes. This stops them from burning on the grill. After soaking, it’s time to assemble the kebabs. Thread the marinated chicken cubes onto the skewers. Alternate with colorful pieces of bell pepper and onion. This not only looks great but also adds extra flavor. Aim for a mix of colors for a vibrant dish. Before grilling, preheat your grill or grill pan to medium-high heat. This ensures nice grill marks and even cooking. Place the assembled skewers on the grill. Cook for about 10 to 12 minutes. Remember to turn them every few minutes. This helps them cook evenly. Use a meat thermometer to check if the chicken is done. It should reach an internal temperature of 165°F (75°C). Once cooked, let the kebabs rest for a couple of minutes. This step is important as it helps keep the juices locked in. You can serve them with lemon wedges and tzatziki sauce for a refreshing touch. To make your marinade shine, play with flavors. You can add more garlic or lemon juice for a zesty kick. If you like it spicy, try adding a pinch of cayenne pepper. Remember, salt and acidity are key. Salt helps tenderize the chicken, while acidity from lemon juice brightens the flavor. This balance boosts your dish to a new level. You can cook these kebabs in different ways. Grilling gives a smoky flavor and great grill marks. The oven is perfect for a hands-off method. If you use the stovetop, a grill pan works wonders. To get those amazing grill marks, make sure your grill is hot before you start cooking. Give the kebabs space on the grill. This helps them sear nicely. Pair these kebabs with fresh sides. A colorful salad or grilled vegetables works well. Tzatziki sauce is a must for dipping. It cools the dish and adds creaminess. For a great presentation, arrange the kebabs on a big platter. Sprinkle chopped parsley on top for color. A drizzle of olive oil gives a nice shine. Serve with lemon wedges for a bright touch. Pro Tips Marinate Longer for Depth: For the best flavor, marinate the chicken overnight. The longer the chicken sits in the yogurt marinade, the more tender and flavorful it will become. Experiment with Veggies: Feel free to substitute or add other vegetables like zucchini, cherry tomatoes, or mushrooms to the skewers for a more colorful and nutritious dish. Check for Doneness: Always use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (75°C) for safe consumption. Rest Before Serving: Let the kebabs rest for a few minutes after grilling. This allows the juices to redistribute, ensuring each bite is juicy and flavorful. {{image_4}} You can easily switch up the protein in these kebabs. Try using shrimp, lamb, or even tofu for a fun twist. Each option brings a unique flavor and texture. For vegetables, bell peppers and onions work great, but you can also use zucchini, mushrooms, or cherry tomatoes. These veggies add color and flavor to your dish. Adding different herbs and spices can change the whole dish. For a spicy kick, include some cayenne or chili powder. Fresh herbs like basil or cilantro can also brighten the flavor. You can explore marinades from other cuisines too. Think about adding soy sauce and ginger for an Asian twist. Or use curry powder for a taste of India. Each will give your kebabs a new life. You can serve these kebabs in fun ways. Try them in a salad with mixed greens, cucumbers, and tomatoes. A drizzle of olive oil and lemon juice makes a refreshing dressing. Another option is to make wraps. Use pita bread or flatbread, and fill it with the kebabs, veggies, and a dollop of tzatziki. This adds a delicious creaminess to every bite. Skewering with different accompaniments, like grilled corn or pineapple, can also make your meal exciting. The sweet and smoky flavors pair nicely with the chicken. After enjoying your Greek yogurt marinated chicken kebabs, you might have some left. Store them in an airtight container in the fridge. This keeps them fresh and safe. They will stay good for about 3 to 4 days. Make sure to let them cool down before sealing. This helps prevent moisture buildup and keeps them from getting soggy. When you reheat chicken kebabs, you want to keep them juicy. Use an oven or stovetop for the best results. If you use the oven, set it to 350°F (175°C). Place the kebabs on a baking sheet and cover them with foil. This keeps moisture in. Heat for about 10-15 minutes or until warm. If you use the stovetop, heat a skillet over low heat. Add a splash of water and cover the pan. This method also helps keep the chicken moist. You can freeze kebabs both before and after cooking. To freeze before cooking, marinate the chicken and then place it in a freezer bag. Make sure to remove excess air. This keeps the chicken fresh for about 3 months. To freeze after cooking, let the kebabs cool first. Then, wrap them tightly in foil or place them in a freezer-safe container. They will last about 2-3 months in the freezer. When you’re ready to eat frozen kebabs, thaw them in the fridge overnight. This helps them heat evenly and stay juicy. For the best results, I recommend marinating your chicken for at least one hour. However, marinating overnight is even better. This longer time allows the chicken to soak up all the flavors from the yogurt and spices. The yogurt helps tenderize the meat, making it juicy and tasty. Yes, you can use chicken breasts. They will cook faster than thighs. Chicken thighs have more fat, which gives them a richer flavor and keeps them juicy. Breasts can be drier if overcooked, so watch the cooking time closely. These kebabs pair well with many sides. I suggest serving them with a fresh Greek salad or fluffy rice. You can also add some warm pita bread on the side. A cooling tzatziki sauce is great for dipping, too! To check if your chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (75°C). Once it hits this temperature, you can be sure it’s safe to eat. This recipe for Greek yogurt marinated chicken kebabs is simple and tasty. We covered the key ingredients, including chicken, yogurt, and fresh veggies. I shared how to prepare and marinate the chicken for the best flavor. We explored tips for grilling and serving, along with fun variations and storage ideas. You can create a delicious meal that you and your loved ones will enjoy. Dive into this cooking adventure and make it your own!

Greek Yogurt Marinated Chicken Kebabs

Delicious chicken kebabs marinated in Greek yogurt and spices, grilled to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • 1 piece bell pepper (your choice of color), cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • as needed Skewers (wooden or metal)

Instructions
 

  • In a spacious mixing bowl, combine the Greek yogurt, extra virgin olive oil, minced garlic, fresh lemon juice, dried oregano, ground cumin, smoked paprika, and a generous pinch of salt and pepper. Stir until fully blended; this will be your luscious marinade.
  • Carefully add the chicken cubes into the marinade, ensuring every piece is completely coated for maximum flavor absorption. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 1 hour, or even better, overnight to achieve superior flavor.
  • If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
  • Preheat your grill or grill pan to medium-high heat, ensuring it’s hot enough to create beautiful grill marks on your chicken and veggies.
  • Assemble the kebabs by threading the marinated chicken cubes, alternating with the colorful bell pepper pieces and red onion wedges on the skewers. Aim for a vibrant pattern.
  • Place the assembled skewers on the grill and cook for about 10-12 minutes. Remember to turn them occasionally to ensure even cooking and achieve those lovely grill marks. Use a meat thermometer to check; the internal temperature of the chicken should hit 165°F (75°C).
  • Once the kebabs are perfectly cooked, remove them from the grill and let them rest for a couple of minutes to seal in the juices before serving.
  • For a delightful serving experience, present the kebabs alongside extra lemon wedges and a cooling side of tzatziki sauce for dipping—perfect for balancing the flavors!

Notes

For best flavor, marinate the chicken overnight.
Keyword chicken, Greek yogurt, grilled, kebabs, marinated