I first shared this recipe about 10 years ago. (10 years?! No wonder there are so many recipes on here!) It was buried in a blurry picture and did not do this gem justice. I make it often still (which says a lot because I love alot of variety!) and it remains one of my most favorite meals. I especially love it served with cucumber salad with za’atar and sourdough naan but I have also served it with rice, as a burger alternative for BBQs. It is just crazy good combined with grilled lemons. Which I could squeeze over ANYTHING and love!
I have cooked this on an indoor grill pan and it is still so good. My favorite is cooked on an outdoor grill though to get just a little char and extra flavor. But if you don’t have a grill this recipe is worth making!
Grilled Greek Chicken Kabobs
Ingredients
- 1 1/2 – 2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
- 1 cup plain yogurt (I use homemade whole milk yogurt, greek is fine too)
- 2 Tablespoons olive oil
- 8 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Optional:
- White or sweet onions, cut in large chunks
- Lemons
- Fresh basil
Instructions
- Combine everything but chicken in a bowl, stir together until combined.
- Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours.
- Remove chicken from marinade, place on skewers (alternate chicken with onions if using) and grill.
- Cut lemons in half and grill until charred.
- Top chicken with fresh basil and squeeze lemon over top.
