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- 1 lb boneless, skinless chicken thighs - 1 cup Greek yogurt - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon lemon juice - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 bell pepper - 1 red onion - Skewers (wooden or metal) Using these ingredients, you will create a tasty dish. The Greek yogurt acts as a tenderizer and adds creamy flavor. Chicken thighs work best because they stay juicy when grilled. For the marinade, mix Greek yogurt, olive oil, and your spices. This mix makes the chicken flavorful. Garlic adds punch, while lemon juice brightens the dish. Oregano, cumin, and smoked paprika give depth and warmth. Adjust salt and pepper to your taste. When you cut the bell pepper and red onion, aim for 1-inch pieces. This makes them easy to skewer and grill. Using skewers keeps everything together and makes for a fun meal. Remember to soak wooden skewers in water if you use them. This prevents burning on the grill. Now, gather these ingredients and get ready to enjoy some tasty kebabs! {{ingredient_image_1}} To start, grab a big bowl. In it, mix 1 cup of Greek yogurt with 2 tablespoons of olive oil. Add 3 cloves of minced garlic, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Don't forget to sprinkle in some salt and pepper. This mix will be your tasty marinade. Next, take your 1 pound of boneless, skinless chicken thighs and cut them into 1-inch cubes. Add the chicken pieces to the bowl, making sure each cube is covered with the marinade. Once the chicken is coated, cover the bowl with plastic wrap. Place it in the fridge. Let it sit for at least 1 hour, but overnight is better. This helps the chicken soak up all the flavors. For best results, aim for a longer marinating time. When you’re ready to cook, preheat your grill or grill pan to medium-high heat. If you use wooden skewers, soak them in water for 30 minutes first. This keeps them from burning. Now, take the marinated chicken and thread it onto the skewers. Add pieces of bell pepper and red onion, alternating them with the chicken. Place the skewers on the grill. Cook for about 10-12 minutes, turning them so they cook evenly. The chicken should have nice grill marks, and the internal temperature needs to reach 165°F (75°C). After cooking, let the kebabs rest for a couple of minutes. Enjoy them with lemon wedges and tzatziki sauce if you like! Grilling your kebabs right is key. Start with medium-high heat. This heat helps the chicken cook well while keeping it juicy. Turn the skewers often. This helps them cook evenly. Look for nice grill marks. Your chicken should reach 165°F (75°C) inside. Use a meat thermometer for best results. Want to spice things up? Add more herbs like fresh parsley or basil. You can also try different spices. A pinch of cayenne will add heat. For a twist, swap the Greek yogurt with a flavored yogurt, like garlic or herb. This change will give your kebabs a fun new taste. Make your dish pop on the table! Arrange the kebabs on a big platter. Sprinkle fresh parsley on top for color. Drizzle a little olive oil to make it shine. Pair your kebabs with a bright side salad. A side of tzatziki will cool and balance the flavors. Enjoy every bite! Pro Tips Marinate Longer: For the best flavor, marinate the chicken overnight. This allows the spices to penetrate the meat thoroughly, resulting in a more flavorful kebab. Use Fresh Herbs: Adding fresh herbs like parsley or mint to your marinade can elevate the flavor profile of your kebabs and add a burst of freshness. Alternate Vegetables: Feel free to experiment with different vegetables on your skewers, such as zucchini, mushrooms, or cherry tomatoes for added color and flavor. Let Them Rest: After grilling, let the kebabs rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and tender. {{image_2}} You can switch the chicken with other meats. Try using lamb or beef for a new taste. Fish also works well, especially salmon. If you want a plant-based option, use firm tofu or chunks of eggplant. Both soak up the marinade well. Don't be afraid to play with flavors. You can use flavored Greek yogurt, like garlic or herb. Add spices like curry powder or chili flakes for a kick. For a tangy twist, mix in some honey or mustard. You can even marinate overnight for deeper flavor. Grilling is popular, but you can bake or broil the kebabs too. If you bake, set your oven to 400°F (200°C). Cook for about 20-25 minutes. An air fryer is also a great choice. It cooks them quickly while keeping them juicy. Set it to 380°F (193°C) and cook for 12-15 minutes. To store leftover kebabs safely, place them in an airtight container. Make sure they cool down first. This helps keep them fresh. The kebabs will stay good in the fridge for about 3 to 4 days. Always check for any off smells before eating them. You can freeze kebabs for later use. Wrap each skewer in plastic wrap and then in foil. This method keeps them safe from freezer burn. They can last for up to 3 months in the freezer. When you want to eat them, move the kebabs to the fridge to thaw overnight. For reheating, the best method is the oven. Preheat it to 350°F (175°C) and place the kebabs on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps the flavors and texture. You can also use a microwave, but it may dry them out. Always check the internal temperature to ensure they are hot throughout. You should marinate the chicken in yogurt for at least 1 hour. For the best taste, I recommend marinating it overnight. This allows the chicken to soak up all the yummy flavors. The yogurt also makes the meat tender and juicy. Yes, you can use chicken breast instead of thighs. However, chicken thighs are juicier and more flavorful. If you choose chicken breast, watch the cooking time. Breast meat cooks faster and can dry out if overcooked. You can serve these kebabs with many tasty sides. Here are some ideas: - A fresh garden salad - Tzatziki sauce for dipping - Grilled vegetables, like zucchini or corn - Pita bread for a fun wrap These sides add color and flavor to your meal. To check if the chicken kebabs are done, look for a few signs: - The chicken should be golden brown with nice grill marks. - The internal temperature should reach 165°F (75°C). - The juices should run clear when the meat is cut. Let them rest for a couple of minutes before serving. This keeps them juicy and flavorful! In this blog post, we explored how to make Greek yogurt marinated chicken kebabs. We covered key ingredients, seasoning, and step-by-step grilling instructions. I shared tips for perfect grilling and how to enhance flavors. You can even try variations like different proteins or cooking methods. Don’t forget proper storage techniques and reheating tips for leftovers. With these insights, you're ready to impress with delicious kebabs that are both easy and satisfying. Enjoy the cooking process and the tasty results!

Greek Yogurt Marinated Chicken Kebabs

Delicious chicken kebabs marinated in Greek yogurt and spices, grilled to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup Greek yogurt
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 piece bell pepper, cut into 1-inch pieces
  • 1 piece red onion, cut into wedges
  • as needed skewers (wooden or metal)

Instructions
 

  • In a large bowl, mix together the Greek yogurt, olive oil, minced garlic, lemon juice, dried oregano, ground cumin, smoked paprika, and a pinch of salt and pepper. This will be your marinade.
  • Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
  • If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  • Preheat your grill or grill pan over medium-high heat.
  • Thread the marinated chicken, bell pepper pieces, and red onion wedges onto the skewers, alternating between the chicken and vegetables.
  • Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).
  • Once cooked, remove the kebabs from the grill and let them rest for a couple of minutes before serving.
  • Serve the kebabs with additional lemon wedges and a side of tzatziki sauce for dipping if desired.

Notes

Arrange the kebabs on a platter with fresh parsley and a drizzle of olive oil for an extra touch.
Keyword chicken, grilled, kebabs, marinated