Chicken Kabobs Recipe
These grilled chicken kabobs are beautifully charred outside, yet tender inside. Served with tzatziki and Greek salad, they’re sure to be a hit.
Ingredients
GREEK CHICKEN KABOBS
- 8 boneless, skinless chicken thighs or chicken breasts cut into 1 1/4-inch chunks
- ½ cup extra-virgin olive oil
- 2 lemons juiced
- 1 lemon zested
- 10 garlic cloves minced
- 2 large shallots chopped finely
- 1 ½ tablespoons oregano
- 1 ½ tablespoons basil
- ½ teaspoon paprika
TZATZIKI
- 1 ½ cups grated cucumber (from about 1 medium cucumber)
- 2 cups thick whole milk Greek yogurt
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves minced
- 3 tablespoons dill, freshly chopped
- ½ teaspoon sea salt
Instructions
GREEK CHICKEN KABOBS
- In a medium bowl, combine olive oil, lemon juice, lemon zest, paprika, oregano, basil, garlic, shallot, salt and pepper.
- Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. The marinade really soaks into the chicken, if the marinade starts to lower in the bowl add a spritz of lemon juice when turning chicken occasionally in the bowl during the marinade process. I personally marinade this recipe anywhere from 24 to 72 hours for the ultimate juicy flavor.
- Thread chicken onto skewers. Brush with remaining marinade; season with salt and pepper.
- Preheat the grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.
TZATZIKI
- Start by grating the cucumber, using your cheese grater.
- Next, the most essential step for making a creamy tzatziki – squeeze the water out of the grated cucumber. Do not skip this step as the water from the cucumber will cause your tzatziki to separate and become watery. Place the cucumber on a towel (or paper towel) and gently squeeze out the excess water directly over the sink.
- Lastly, stir everything together! In a medium bowl, combine the squeezed cucumber with the yogurt, lemon juice, lemon zest, garlic, olive oil, salt, and dill. Chill until ready to use.