I got the recipe for these amazing Greek Chicken Kabobs from Gina at Skinny Taste. Y’all know I love her recipes, and this one is no exception. She made these as a part of her Chicken Tzatziki Bowls recipe. I used the kabob portion of the recipe and served these with Ina Garten’s Tomato and Feta Salad recipe, which I will post separately, over some simple quinoa. We loved it. The kabobs are juicy, flavorful and absolutely delicious. It’s important to marinate them as the directions state – I would marinate at least 4 and up to 8 hours. The yogurt marinade tenderizes the chicken and adds so much flavor. I cooked these on our All-Clad grill pan – which I absolutely love. You could certainly cook these on a grill and they would be just as amazing, but for a quick, easy weeknight dinner option, they work brilliantly on a grill pan. Bon appetit!
Greek Chicken Kabobs
- 1 lb. boneless, skinless chicken thighs
- 1/4 c. 1% plain Greek yogurt
- 1 tsp. olive oil
- 1/2 tbsp. red wine vinegar
- 2 cloves garlic, finely chopped
- 1/2 tsp. dried oregano
- 1/2 tsp. ground turmeric
- 3/4 tsp. kosher salt, plus more for sprinkling
- 1/8 tsp. red pepper flakes (optional)
- Freshly cracked black pepper
- Step 1 Cut the chicken thighs into 1-inch (2.5-cm) pieces.
- Step 2 In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.
- Step 3 Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
- Step 4 Preheat an outdoor grill or grill pan to medium-low heat.
- Step 5 Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
- Step 6 Sprinkle with salt and pepper.
- Step 7 Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.