Greek Chicken Kebabs

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 4 hours

Yield: 10 skewers

Ingredients

  • 5 pounds boneless skinless chicken thighs, trimmed of extra fat
  • 1 large red onion, sliced into medium thick chunks
  • 1 1/2 cups greek yogurt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • zest from 1 lemon
  • pinch red pepper flakes
  • 1/2 teaspoon kosher salt
For the Tzatziki:
  • 1 cup sour cream
  • 1 cup greek yogurt
  • 2 cucumber, peeled, seeded and finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon vinegar
  • salt/pepper
  • zest and juice from 1/2 lemon
  • 1/2 teaspoon dill weed
  • drizzle of olive oil
Additional Items:

Instructions

  1. Tumble the chicken thighs in the Marinade Express with Greek Marinade packet for 20 minutes.
  2. Cut the chicken into uniform chunks and thread alternately with red onion onto presoaked wooden skewers.
  3. Combine the greek yogurt, dill, basil, oregano, zest, red pepper, and salt in a mixing bowl. Generously brush on both sides of the skewers and place in a large casserole dish. Cover with any remaining yogurt mixture. Cover with plastic wrap and refrigerate for several hours.
For the Tzatziki:
  1. Press the minced cucumber into a mesh strainer or place in cheesecloth to remove excess moisture. Try and get them as dry as possible. Set aside.
  2. Combine the sour cream, yogurt, cucumbers, garlic, vinegar, salt/pepper to taste, lemon juice and zest, dill, and olive oil in a mixing bowl and stir to combine. Adjust seasoning if desired. Chill completely.
  3. Preheat the grill for direct high heat cooking. Place the skewers on the grate and do not move them for about 5 minutes. When they are ready to flip, they will release easily.
  4. Grill for 10-12 minutes until chicken is cooked through.
  5. Serve with naan, diced tomatoes, chopped cilantro, sliced red onion and naan bread.

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Greek Chicken Kebabs

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 4 hours

Yield: 10 skewers

Ingredients

  • 5 pounds boneless skinless chicken thighs, trimmed of extra fat
  • 1 large red onion, sliced into medium thick chunks
  • 1 1/2 cups greek yogurt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • zest from 1 lemon
  • pinch red pepper flakes
  • 1/2 teaspoon kosher salt
For the Tzatziki:
  • 1 cup sour cream
  • 1 cup greek yogurt
  • 2 cucumber, peeled, seeded and finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon vinegar
  • salt/pepper
  • zest and juice from 1/2 lemon
  • 1/2 teaspoon dill weed
  • drizzle of olive oil
Additional Items:

Instructions

  1. Tumble the chicken thighs in the Marinade Express with Greek Marinade packet for 20 minutes.
  2. Cut the chicken into uniform chunks and thread alternately with red onion onto presoaked wooden skewers.
  3. Combine the greek yogurt, dill, basil, oregano, zest, red pepper, and salt in a mixing bowl. Generously brush on both sides of the skewers and place in a large casserole dish. Cover with any remaining yogurt mixture. Cover with plastic wrap and refrigerate for several hours.
For the Tzatziki:
  1. Press the minced cucumber into a mesh strainer or place in cheesecloth to remove excess moisture. Try and get them as dry as possible. Set aside.
  2. Combine the sour cream, yogurt, cucumbers, garlic, vinegar, salt/pepper to taste, lemon juice and zest, dill, and olive oil in a mixing bowl and stir to combine. Adjust seasoning if desired. Chill completely.
  3. Preheat the grill for direct high heat cooking. Place the skewers on the grate and do not move them for about 5 minutes. When they are ready to flip, they will release easily.
  4. Grill for 10-12 minutes until chicken is cooked through.
  5. Serve with naan, diced tomatoes, chopped cilantro, sliced red onion and naan bread.

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Cart Summary

You have 0 items in your shopping cart. View Cart