Name: Greek Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 ½ pounds boneless skinless chicken breast (cubed); 8 ounces cremini mushrooms (rinsed and blotted dry); 2 each zucchini (halved and sliced); 2 each red bell peppers (seeded and chopped into big pieces); 1 each small red onion (halved and thickly sliced); 14 each wooden or metal skewers; ¾ cup olive oil; 1 tablespoon Greek seasoning; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 teaspoons + ½ teaspoon minced garlic; 1 each + ½ each lemon (juiced); ½ teaspoon + As Needed salt; As Needed + As Needed black pepper; ¾ cup nonfat plain Greek yogurt; ¼ cup mayonnaise (I like olive oil mayonnaise); ¼ cup crumbled feta; 2 tablespoons fresh chopped dill (plus additional for garnish) (or 1 to 2 teaspoons dried dill weed)

Get to know the ingredients

Chicken breast

Cube the boneless skinless chicken breast before marinating so the lemony herb mixture can coat the pieces well. The recipe usually threads a few chicken cubes per skewer with vegetables in between.

Cremini mushrooms

Rinse the mushrooms, then blot them dry before they go into the marinade. Too much surface water can make them slippery and dilute the coating a bit.

Feta and dill

The sauce gets its salty bite from crumbled feta and its fresh finish from dill. Save a little extra fresh dill for the top if you want the sauce to look finished at serving time.

Let’s make it

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Servings

Original recipe: Serves 6. Original quantities shown.

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How to make it

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Soak wooden skewers in water for at least 30 minutes in advance of assembling kabobs.
Easy Greek Marinade ingredients: 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. For the Easy Greek Marinade: Combine the marinade ingredients in a small bowl and set aside.
For the Easy Greek Marinade: 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.
Assemble the Greek Chicken Kabobs: 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.
Grilling Instructions: Garnish the Feta Dill Sauce with a little fresh dill, if desired, and serve with the Greek Chicken Kabobs.

Make room for Greek Chicken Kabobs

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Once the chicken is cooked through and the vegetables are tender, give the Feta Dill Sauce a small sprinkle of fresh dill if you like. Serve it alongside the hot kabobs so everyone can add their own.

A little more help as you go

A tray makes grilling less awkward

Thread the marinated chicken and vegetables onto the soaked skewers, then set them on the foil-lined baking sheet. It keeps the counter tidier and makes the walk to the grill much easier.

Low heat is the plan

These kabobs cook over low heat, with occasional turning. That gives the chicken time to cook through while the vegetables soften instead of scorching before the centers are ready.

A few questions you might have

Can I make the feta dill sauce before I grill?

Yes. Mix the sauce, cover it, and refrigerate it until serving. It can be made up to 8 hours ahead, which is handy while the chicken and vegetables are marinating.

Should the chicken and vegetables marinate together?

No, use separate bags as written. Pour half the marinade over the chicken and the other half over the vegetables, then refrigerate both for the same marinating time.

How do I know the kabobs are done?

The vegetables should be tender, and the chicken needs to register 165 degrees F on an instant read thermometer. Check a piece of chicken rather than guessing by color alone.

Can I assemble the skewers before the grill is hot?

Yes. Thread the kabobs while the grill heats, set them on the prepared baking sheet, and refrigerate the assembled skewers if the grill isn’t ready yet.

What if I want more vegetables than chicken on the skewers?

You can add more vegetables and make a few vegetable-only skewers. The recipe already alternates chicken with the mixed vegetables, so extra veggie skewers fit right in.

Any more cooking tips?

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.

Greek Chicken Kabobs

1. Keep the marinade window in mind

2. Use two bags for a reason

3. Soak wooden skewers early