Ingredients

The following ingredients have 4 Servings
  • 2 lbs. Chicken Breast ((cut into large bite-size pieces))
  • 1/2 cup Greek Yogurt
  • 3 Tablespoons Extra-Virgin Olive Oil
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Red Wine Vinegar
  • 2 teaspoons Dried Oregano
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 1/2 cups Greek Yogurt
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Red Wine Vinegar
  • 3 Garlic Cloves ((finely minced))
  • 1 large Cucumber ((peeled, grated, and squeezed to release water from cucumber))
  • 1 Tablespoon Fresh Dill ((chopped))
  • 1 teaspoon Salt ((or more to taste))

Instruction

  • Cut chicken breast into large bite-size pieces.  In a medium bowl, make the marinade by mixing Greek Yogurt, olive oil, fresh lemon juice, oregano, spices, and red wine vinegar. 
  • Toss the chicken in the marinade and refrigerate and let the chicken marinate for at least 30 minutes - 2 hours.
  • Once the chicken is marinated, thread the chicken on the skewers. Add peppers and onions, if so desired.
  • Preheat the grill to a medium- high heat. To ensure the chicken kabobs don't stick to the grill, lightly brush the grill with olive oil. Cook until chicken registers 165 degrees, about 6-10 minutes, turning at least once.