Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless chicken breasts
  • 1/2 cup plain Greek yogurt
  • 4 cloves garlic, (minced)
  • 1/4 cup olive oil
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Crumbled feta cheese and chopped fresh parsley, (for garnish)
  • Tzatziki Sauce, (for serving)

Instruction

  • Cut the chicken breasts into 1-inch pieces and place in a large Ziploc bag, bowl, or shallow baking dish. Set aside.
  • In a medium bowl, combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.
  • Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated.
  • Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.
  • If you are using wooden skewers, make sure you soak them in water for 20 minutes before adding the chicken.
  • Remove the chicken from the marinade and thread on skewers, about 4 ounces of chicken per skewer. Discard remaining marinade.
  • Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the kabobs don’t stick.
  • Grill the chicken until fully cooked through, about 10 minutes, turning the skewers every couple of minutes.
  • Remove from the grill and place on a serving platter. Garnish with feta cheese and fresh parsley. Serve warm with tzatziki sauce. You can also serve hummus, pita bread, and a simple Greek salad on the side.