Ingredients
Chicken Kabobs
- 2-2.5 pounds chicken breast, cubed 1-1½ inches
- Skewers soaked in water
- Garnish: Lemons and fresh basil
- Tzatziki Sauce (such as Good Foods Plant Based Tzatziki Style Dip or vegan Trader Joe’s version)
Greek Marinade
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp red wine vinegar
- 3 tbsp Greek yogurt or dairy-free yogurt
- 4 garlic cloves, finely minced
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 ½ teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Optional Tomato Cucumber Salad
- 2 large cucumbers, peeled and sliced
- 2 cups cherry tomatoes, cut in half
- 1/2 cup chopped red onion
- 1 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a large bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Greek yogurt, minced garlic, onion powder, garlic powder, dried basil, oregano, parsley, chives, salt, and black pepper until well combined. This flavorful marinade infuses the chicken with a bright and herbaceous taste.
- Marinate the Chicken: Add the cubed chicken breast to the marinade and toss until fully coated. Cover the bowl or jar and refrigerate for at least 1 hour, preferably up to 6 hours, to allow the chicken to absorb the flavors.
- Prepare the Skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling. Then, thread the marinated chicken cubes onto 6 skewers, leaving a little space between pieces to ensure even cooking.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it is hot before cooking the chicken for optimal searing and grill marks.
- Grill the Kabobs: Place the skewers on the grill and cook for 6-7 minutes per side. Grill until the chicken is golden brown and reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy.
- Finish with Butter or Olive Oil: After removing from the grill, lightly brush each skewer with melted butter or drizzle with extra olive oil. This step adds moisture and a beautiful sheen to the kabobs, enhancing both flavor and appearance.
- Serve and Garnish: Plate the kabobs alongside tomato cucumber salad if desired, a side of tzatziki sauce, fresh basil leaves, and lemon wedges for squeezing or grilled lemon slices. This complements the dish with fresh, zesty notes.
Notes
- Optional tomato cucumber salad pairs perfectly: mix peeled cucumber slices, cherry tomatoes, chopped red onion, olive oil, red wine vinegar, lemon juice, Italian seasoning, minced garlic, onion powder, salt, and pepper.
- For best flavor, marinate the chicken up to 6 hours but not longer to avoid overpowering acidity.
- Soaking wooden skewers prevents them from burning on the grill.
- Ensure chicken reaches 165°F internal temperature for safe consumption.
- Brush with butter or olive oil post-grill for added shine and moisture.
- This recipe can be easily adapted to dairy-free by using plant-based yogurt in the marinade and tzatziki sauce.
- Grilled lemon slices add a nice smoky citrus twist when served with the kabobs.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
