Grilled Greek Chicken Kabobs
This easy and healthy Grilled Greek Chicken Kabobs recipe is light, healthy, and can also be made on your Blackstone flat top grill.
Plus I made extras to meal prep, thinking ahead for this busy week.
How to make Grilled Greek Chicken Kabobs
The sauce/ marinade is Greek yogurt (regular, not fat free), mayo, lemon juice, fresh dill and rosemary, and some garlic.
Oh, and some kosher salt and pepper as well.
Cut two chicken breasts into inch cubes and place in a gallon size plastic bag.
Add two or three spoonfuls of the yogurt sauce to the bag and massage until evenly mixed.
Save the rest of the yogurt sauce for dipping 🙂
I marinated this in the fridge overnight.
When you are ready to make the kabobs cut two red bell peppers and a red onion into inch pieces.
These are four very large kabobs, if using smaller skewers you may end up with more like five or six kabobs.
Grill or griddle these over medium heat for a total of 10 to 12 minutes, making sure to add a little cooking oil first if using your Blackstone.
And turn them halfway through cooking.
I served these with some Naan bread that can be warmed on your grill or griddle, and the yogurt sauce.
Highly recommend these Grilled Greek Chicken Kabobs with either grilled Naan or pita bread…SO yummy together!
Just look at these beautiful and tasty skewers of goodness!
I made extras to prepare for the busy week ahead and meal prepped a few to help save my sanity.
Also try these recipes similar to Grilled Greek Chicken Kabobs…
Hibachi Inspired Chicken Kabobs
And Garlic Sriracha Shrimp Kabobs
Summer Grilling Recipes
.
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Grilled Greek Chicken Kabobs
Greek marinated chicken grilled or griddled to perfection and served with a yogurt dipping sauce!
Ingredients
- 2 chicken breasts (approx 1 1/2 pounds)
- 2 (5 oz) containers plain Greek yogurt (prefer regular, not fat free)
- 2 tablespoons mayo
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon garlic paste or minced garlic
- kosher salt, pepper
- 2 red bell peppers
- 1 red onion
- 1 tablespoon olive oil
- 4 to 6 kabob skewers
Instructions
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Cut the chicken into 1 inch cubes and place in a gallon size plastic bag.
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In a bowl add the yogurt, mayo, lemon juice, dill, rosemary, garlic, kosher salt, and pepper. Stir until evenly mixed.
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Add 3 tablespoons of the yogurt mixture to the bag with the chicken. Massage the bag until evenly coated. Save the remaining yogurt mixture to use as a dipping sauce.
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Marinate in the fridge several hours or overnight.
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Cut the red pepper and onion into inch size pieces. Place in a bowl and add the olive oil, kosher salt, and pepper. Toss until evenly coated.
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Put the chicken, peppers, and onions on the kabob skewers. Preheat your grill or Blackstone griddle over medium heat. Add cooking oil if griddling and cook the kabobs for 10 to 12 minutes, flip them halfway through.
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Serve with the yogurt sauce for dipping.
Note: This is very good served with grilled or griddled pita or Naan bread.
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