Greek Chicken Kabobs

Greek Chicken Kabobs

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

July 8, 2018
: 4
: 15 min
: 25 min
: Easy

By:

Ingredients
  • 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
Directions
  • 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.


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