The EASIEST Yogurt Marinated Chicken Kebabs

Yogurt marinated chicken skewers on a serving plate.

The EASIEST Yogurt Marinated Chicken Kebabs

These juicy and tender chicken breasts - thanks to the greek yogurt marinade - are cubed and skewered with fresh bell peppers, red onion, and zucchini and then grilled to perfection! Make these Yogurt Marinated Chicken Kebabs in under an hour for an unforgettable family meal!

Course Lunch, Main Course

Cuisine American, Mediterranean

Diet Gluten Free, Low Calorie, Low Fat, Low Salt

Prep Time 10

Cook Time 20

Marinating Time 30

Total Time 1

Servings servings

Calories 226kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Chicken Marinade

3 boneless skinless chicken breasts
½ cup plain greek yogurt
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon kosher salt

For the Kebabs

2 bell peppers (any color)
1 large red onion
2 medium zucchini
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

To marinate the chicken: Cut the chicken breasts into 1½-inch cubes and place them in a medium bowl. Add greek yogurt, olive oil, garlic powder, onion powder, dried oregano, and salt. Mix to coat the chicken.
Set chicken in the refrigerator and let marinate at least 30 minutes, up to overnight.
Cut the bell peppers and red onion into 1½-inch pieces. Slice the zucchini into medium-thick rounds. Place all veggies in a bowl. Add olive oil, salt, and pepper. Stir to coat the veggies.
When the chicken is done marinating, preheat your grill to 425 degrees F.
While waiting for the grill, carefully add 1 piece of chicken at a time onto a skewer, alternating between using the bell peppers, red onion, or zucchini in between each piece. Continue with the remaining skewers until you’ve used all the chicken and veggies.
Add skewers to the hot grill, cover the grill, and cook skewers untouched for about 10 to 12 minutes. Flip the chicken skewers over and cook again, covered by the grill, for another 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F.

Notes

Try to cube the chicken into 1½-inch cubes so they can cook properly. If they’re too large, they won’t cook through in the middle, but if they’re too small, they’ll overcook and dry out before the veggies are done cooking.
To make ahead, you can marinate the chicken a day before and cut all of the vegetables. Store separately in the refrigerator. Then, add to skewers just before grilling and serving.
Leave the chicken skewers on the grill undisturbed so they can develop grill marks. Only lift or turn the skewers when they're ready to be flipped, about 10 to 12 minutes after you put them on the grill.

Nutrition