Greek Chicken Kabobs
An easy lemon and herb-infused marinade creates incredibly flavorful Grilled Greek Chicken Kabobs. Serve them up with a creamy Feta Dill Sauce for a delicious, Mediterranean-inspired summer meal.
Servings: 6
Calories: 484kcal
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breast cubed
- 8 ounces cremini mushrooms rinsed and blotted dry
- 2 zucchini halved and sliced
- 2 red bell peppers seeded and chopped into big pieces
- 1 small red onion halved and thickly sliced
- 12 to 14 wooden or metal skewers
Easy Greek Marinade
- ¾ cup olive oil
- 1 tablespoon Greek seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons minced garlic
- 1 lemon juiced
- ½ teaspoon salt
- fresh ground black pepper
Feta Dill Sauce
- ¾ cup nonfat plain Greek yogurt
- ¼ cup mayonnaise I like olive oil mayonnaise
- ¼ cup crumbled feta
- ½ lemon juiced
- ½ teaspoon minced garlic
- 1 to 2 tablespoons fresh chopped dill (plus additional for garnish) or 1 to 2 teaspoons dried dill weed
- salt and freshly ground black pepper to taste
Instructions
- Soak wooden skewers in water for at least 30 minutes in advance of assembling kabobs.
For the Easy Greek Marinade
- Combine the marinade ingredients in a small bowl and set aside.
- Place the cubed chicken in a gallon sized resealable plastic storage bag. Pour half the marinade over the chicken, seal the bag and turn the bag several times to distribute the marinade. Repeat this process in a separate bag with the vegetables and the remaining marinade. Refrigerate the chicken and veggies for 3 to 6 hours.
For the Feta Dill Sauce
- Combine ingredients for Feta Dill Sauce in a small bowl. Cover and refrigerate until ready to serve. The sauce can be made up to 8 hours in advance.
Assemble the Greek Chicken Kabobs
- Line a baking sheet with foil (for easy cleanup) and set aside. Prepare and preheat the grill.
- While the grill is heating, thread the marinated chicken and veggies onto the water-soaked skewers and transfer to the prepared baking sheet for easy transport to the grill. I usually use 3 cubes of chicken per skewer and alternate with a mixture of the vegetables. Refrigerate the assembled kabobs, if needed, until the grill is ready.
Grilling Instructions
- Grill kabobs over low heat, turning occasionally until the chicken is thoroughly cooked and the vegetables are tender. The chicken should register 165 degrees F when tested with an instant read thermometer.
- Garnish the Feta Dill Sauce with a little fresh dill, if desired, and serve with the Greek Chicken Kabobs.
Notes
Valerie's Tips
- Citrus juice works as a fabulous meat tenderizer but if you marinate too long, it can affect the texture of the meat in a not so fabulous way. I've let mine go for 6 hours with excellent results but would not recommend allowing it to marinate overnight.
- If you're using wooden skewers, be sure to soak them in water for at least 30 minutes or more before assembling your kabobs to help prevent them from catching fire on the grill.
- I usually use 3 cubes of chicken per skewer, alternating with the assorted veggies.
- Love veggies? Add more and assemble a few extra veggie only skewers.
Nutrition
Serving: 2kabobs | Calories: 484kcal | Carbohydrates: 13g | Protein: 30g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 486mg | Potassium: 964mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1467IU | Vitamin C: 80mg | Calcium: 115mg | Iron: 2mg