Greek Chicken and Veggie Kebabs
These kebabs are a classic and easy meal to throw together in an hour! Pair these with some steamed rice or a side salad.
TIP:
Let your protein marinate for at least 30 minutes for better flavor. To cut down on prep time and ensure the flavor builds for almost 24 hours, marinate your proteins, like the chicken in this recipe, the night before.
Alternatively, save even more time by prepping the whole recipe, place the pre- made skewers in a plastic bag or container, and refrigerate.
- Contains Dairy
Prepared with
Ingredients
- 2 tablespoons plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 4 lemons, juiced
- 1 lemon's grated zest
- 4 garlic cloves, minced
- 2 tablespoons dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 red onion, quartered
- 1 zucchini, sliced
Instructions
Step 1
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, zest, garlic, oregano, salt, and pepper until well combined.
Step 2
Place chicken and half of the marinade into a large resealable plastic bag or container. Move the chicken around to cook evenly. Refrigerate for at least 30 minutes.
Step 3
Insert the grill grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 14 minutes. Select START/STOP to begin preheating
Step 4
While the unit is preheating, assemble the kebabs by threading the chicken on the skewers, alternating with the red onions and zucchini. Ensure the ingredients are pushed together completely down to the end of the skewers.
Step 5
When the unit beeps to signify it has preheated, place the skewers on the grill grate. Close hood and cook for 10 to 14 minutes, occasionally base kebabs with the remaining marinade while cooking.
Step 6
Cooking is complete when the internal temperature of the chicken reaches 165F on a food thermometer.