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Greek Chicken Kabobs

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Greek Chicken Kabobs

      • Medium




      Greek Chicken Kabobs

      Prep Time: 40 minutes
      Cook Time: 10 minutes
      Total Time: 50 minutes
      Course: Main Course
      Cuisine: Mediterranean
      Keyword: Chicken, Chicken breast, mediterranean
      Servings: 4 people


      • 2 lbs Chicken breast, skinless and boneless
      • 1/2 cup Greek yogurt
      • 14 ea Garlic cloves, minced
      • 1/4 cup Olive oil
      • 1 tsp Lemon zest
      • 3 tbsp Lemon juice
      • 2 tbsp Red wine vinegar
      • 1 1/2 tsp Dried oregano
      • 1/2 tsp Paprika


      • Cut the chicken breasts into 1-inch pieces and place in a large Ziploc bag, bowl, or shallow baking dish. Set aside.
      • In a medium bowl, combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.
      • Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated.
      • Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.
      • If you are using wooden skewers, make sure you soak them in water for 20 minutes before adding the chicken.
      • Remove the chicken from the marinade and thread on skewers, about 4 ounces of chicken per skewer. Discard remaining marinade.
      • Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the kabobs don’t stick.
      • Grill the chicken until fully cooked through, about 10 minutes, turning the skewers every couple of minutes.
      • Remove from the grill and place on a serving platter. Garnish with feta cheese and fresh parsley. Serve warm with tzatziki sauce. 
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      Ian Cooks

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