Grilled Greek Chicken Kabobs made me feel a little better about going back to school to set up my classroom for the first time yesterday.
Alright friends, school starts back in two days!
That means fun summer Cheri is about to be replaced with stressed out teaching Cheri.
My husband really should get an award for being so patient with me during crazy back to school time!
Plus I made extras to meal prep, thinking ahead for this busy week.
How to make Grilled Greek Chicken Kabobs
The night before I made a sauce that also doubled as the marinade for the chicken.
The sauce was 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.
Make the kabobs just like this.
These are four very large kabobs, if using smaller skewers you may end up with more like five or six kabobs.
Grill these over medium heat for a total of 10 to 12 minutes.
And turn them halfway through cooking.
I served these with some grilled Naan bread and the yogurt sauce.
Highly recommend these Grilled Greek Chicken Kabobs with either grilled Naan or pita bread…SO yummy together!
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…
Grilled Greek Chicken Kabobs
Greek marinated chicken grilled to perfection and served with a dipping sauce
- 2 chicken breasts (approx 1 1/2 pounds)
- 2 5 oz containers plain Greek yogurt (prefer regular, not fat free)
- 2 Tbsps mayo
- 1 1/2 Tbsps lemon juice
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh rosemary chopped
- 1 Tbsp garlic paste or minced garlic
- kosher salt, pepper
- 2 red bell peppers
- 1 red onion
- 1 Tbsp olive oil
- 4 to 6 kabob skewers (if using wooden soak in water for several hours)
Cut the chicken into 1 inch cubes and place in a gallon size plastic bag.
In a bowl add the yogurt, mayo, lemon juice, dill, rosemary, garlic, kosher salt, and pepper. Stir until evenly mixed.
Add 2 to 3 Tbsps 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.
Marinate in the fridge several hours or overnight.
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.
Put the chicken, peppers, and onions on the kabob skewers. Grill over medium heat for 10 to 12 minutes, flip them halfway through.
Serve with the yogurt sauce for dipping.
Note: This is very good served with grilled pita or Naan bread.