This marinated Greek yogurt chicken is the kind of grilling recipe that makes me feel like summer is officially here. Ever since we traveled to Greece last summer, I've been obsessed with recreating the dishes we ate, and this recipe is inspired by the chicken souvlaki I couldn't get enough of.
The chicken gets unbelievably tender from a yogurt marinade, picks up tons of lemon-garlic flavor, and grills up with irresistible smoky, charred edges. These kebabs are equally perfect for an easy family dinner or one of those laid-back al fresco nights with friends and a big spread of Mediterranean sides. Oh, and a cold glass of white wine doesn't hurt either.
Whenever I mention that I'm making Greek food for dinner, my family gets super excited. That's why that once it's warm enough outside to fire up the grill, this recipe is on repeat at our house. And thankfully, because we live in Charleston, that's pretty much year-round.
These chicken kabobs are light but satisfying, easy enough for a weeknight, and packed with the kind of fresh, vibrant colorful veggies that makes dinner feel a little more special without creating a ton of extra work in the kitchen.
I love to make a Mediterranean meal out of the whole thing, serving them with my homemade tzatziki sauce and hummus, warm pita, a bowl of olives, mustard potato salad, and watermelon feta salad.
These are also great as an additional protein option to add to my Trader Joe's Mediterranean salad. And, if you need a warm weather dessert idea, you can't go wrong with my plum upside down cake recipe, strawberry cake with strawberry filling, or peach and blackberry crisp.
Ready to get to that chicken recipe? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- olive oil
- lemon zest and lemon juice
- garlic
- fresh oregano
- kosher salt and freshly ground black pepper
- whole milk plain Greek yogurt
- boneless skinless chicken thighs
- red onion
- mini multicolored sweet peppers
- lemon wedges, pita bread, and Tzatziki sauce
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, combine the Greek yogurt, oil, lemon zest, lemon juice, garlic, oregano, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Then, stem, seed, and cut the peppers into 2- to 3-inch pieces. Cut the red onion into large wedges and separate the layers.
- Next, remove the chicken from the marinade. Thread onto skewers alternately with the peppers and onion.
- Finally, preheat the grill to medium-high heat. Sprinkle the kabobs with salt and pepper. Grill, covered with the grill lid, 12 to 15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred and tender. Remove from the grill and garnish with oregano. Serve with lemon wedges, pita, and tzatziki sauce, if desired.
Hint #1: If you use wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
Hint #2: Let the marinated chicken sit at room temperature for about 30 minutes before grilling. Cold chicken straight from the fridge can cause uneven cooking, with the outside getting too charred before the inside is done.
Hint #3: To ensure that the chicken and vegetables cook at the same time, cut them into pieces that are equal in size and thickness.
Substitutions
Need to swap some things out? No problem:
- Chicken thighs - Boneless skinless chicken breasts or even chicken legs (cut into chunks) work great. You can also swap out cubed pork tenderloin or boneless pork chops if you'd like.
- Plain Greek yogurt - Regular yogurt can work, but Greek yogurt is thicker and clings to the chicken better.
- Fresh garlic - You can use 1 teaspoon garlic powder in a pinch, although garlic cloves give the best flavor.
- Olive oil - Any neutral oil works instead of olive oil. You can also use extra virgin olive oil.
- Fresh oregano - Use 1 tablespoon dried oregano if fresh isn't available. Or, use fresh marjoram for a similar flavor profile. Fresh parsley doesn't have a strong flavor, but will add a nice green color.
- Red onion - White or yellow onion works just as well.
- Mini sweet peppers - Swap out with bell peppers (any color), cut into bite-sized pieces. Red, orange, and yellow bell peppers will be closest in flavor.
Variations
Check out these additional ways to change up this recipe:
- Spicy - Add a little chipotle chili powder, crushed red pepper flakes, or cayenne pepper to the Greek yogurt marinade for some heat.
- Lemon Herb - Double the lemon zest and add fresh thyme and rosemary along with the oregano for an extra herby flavor.
- Super Veggie - Add cherry tomatoes and zucchini chunks to your skewers along with the peppers and onion. Note you will need to increase the amount of skewers to account for the extra ingredients.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- wooden skewers or metal skewers
- measuring spoons
- chef's knife
- paring knife
- medium bowl
- gas or electric grill
Storage
To refrigerate: Store any leftover chicken kabobs in an airtight container in the fridge for up to 3 days. (They're great on salads or reheated for quick lunches!)
To freeze: You can freeze the marinated chicken (before grilling) in a freezer bag for up to 3 months. Thaw overnight in the fridge before threading onto skewers and grilling. Technically, you can freeze cooked chicken kabobs, but they'll be drier once thawed and reheated. That said, that's a good case for just adding more tzatziki.
Make-ahead: This is perfect for meal prep. Marinate the chicken up to 2 hours ahead, then grill when ready. Or marinate and freeze, then thaw and grill another day.
Tasty Tip
Here's my secret for super juicy chicken: let the chicken rest after grilling (15-20 minutes tops is great). Those few minutes off the heat let the juices redistribute, so you don't lose them all when you cut into the chicken.
Frequently asked questions
At least 30 minutes, but no more than 2 hours. The Greek chicken marinade is pretty acidic, so longer marinating times can make the texture mealy.
Definitely! For easy cookouts, marinate the chicken, prep the veggies ahead, and skewer a few hours before grilling. Keep refrigerated until ready to cook.
Not at all. Metal skewers work great and don't need soaking. Just remember they get HOT, so use tongs or oven mitts when handling them.
The most reliable way to check is to insert a meat thermometer into the thickest part of the chicken pieces. Once the internal temperature of the chicken reaches 165°F, they're good to go.
That's a great question. A lot of grills have hot spots, so to avoid burning, I'll move the kabobs over indirect heat (meaning there's no flame or burner underneath them).
That's not a problem. You can either use a grill pan or cast-iron skillet (be sure to have your fan running, because the marinade may cause them to smoke.) Or, cook them in a hot oven (425°F to 450°F is great). If you do bake them in the oven, I recommend using metal skewers.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these chicken souvlaki kabobs:
🍽Get the recipe
Greek Chicken Kabobs with Garlicky Yogurt Marinade
Equipment
- dry measuring cups
- wooden skewers or metal skewers
- measuring spoons
- chef's knife
- paring knife
- medium bowl
- gas or electric grill
Ingredients
- 1 cup plain whole milk Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, grated
- 2 tablespoons chopped fresh oregano, plus more for garnish
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 pounds boneless skinless chicken thighs, cut into 2- to 3-inch pieces
- 1 large red onion
- 1 (16-ounce) package mini multicolored sweet peppers
- Greek Tzatziki sauce
- Lemon wedges and pita bread for serving, optional
Instructions
- Stir together the Greek yogurt, oil, lemon zest, lemon juice, garlic, oregano, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl.
- Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours. (If using wooden skewers, soak them in water to cover while the chicken marinates.)
- Cut the red onion into wedges and separate the layers. Stem, seed, and cut the peppers into 2- to 3-inch pieces.
- Remove the chicken from the marinade, and thread onto 8 to 12 (10-inch) skewers alternately with the onion and peppers.
- Preheat the grill to medium-high heat. Sprinkle the kabobs with salt and pepper. Grill, covered with the grill lid, 12 to 15 minutes, turning occasionally, or until the chicken is cooked through and the vegetables are charred and tender.
- Remove the kabobs from the grill to a platter and garnish with oregano. Serve with lemon wedges, pita bread, and tzatziki, if desired.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I tested this recipe using a gas grill. Keep in mind that your cook times may be different if using a different type of grill.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Follow these food safety guidelines when making this recipe:
- Cook the chicken to a minimum temperature of 165°F
- Do not use the same utensils on cooked food that previously touched the raw chicken
- Wash your hands after touching raw meat
- Discard the marinade after using
- Don't leave food sitting out at room temperature for extended periods
- Never leave grilling food unattended
- Always have good ventilation when using a gas grill
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