Chicken Shish Kabob Recipe
Tender, juicy chicken shish kabobs made with a lemony yogurt marinade, fresh garlic, and herbs, then grilled until lightly charred and full of flavor. Perfect for easy summer dinners, cookouts, or meal prep.
Servings: 6 skewers
Calories: 366kcal
Ingredients
- 2½ pounds boneless skinless chicken thighs - trimmed and cut into 1½-inch pieces
- ¼ cup olive oil
- 1 large lemon - zested
- 3 large lemons - juiced
- 6 cloves garlic - minced
- 3 tablespoons fresh parsley - minced
- 1 tablespoon fresh rosemary - minced
- 1 tablespoon fresh oregano - minced
- 1 tablespoon fresh thyme - minced
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1½ cups plain Greek yogurt
- Lemon wedges - for serving, optional
Instructions
- Prepare the chicken. Carefully remove any excess fat from each chicken thigh and slice into cubes of approximately equal size and shape. If preferred, you may also use chicken breasts. Transfer the chicken pieces to a large bowl and set aside.
- Prepare the marinade. In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, parsley, oregano, thyme, salt, pepper, and Greek yogurt until smooth.
- Marinate the chicken. Pour the marinade over the chicken and mix well until all of the pieces are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare shish kabobs for the grill. Remove the chicken from the refrigerator. If using wooden skewers, soak them in warm water for at least 10-15 minutes before using. If you are using metal skewers, no additional steps are necessary. Preheat the grill to medium-high heat and lightly oil the grates.
- Thread the chicken onto skewers. Thread the marinated chicken onto the skewers, leaving a little space at the ends for easier handling. Discard any leftover marinade.
- Grill. Grill the chicken shish kabobs, turning occasionally, until the chicken is cooked through and lightly charred on all sides, about 12 to 15 minutes total. The internal temperature should reach 165°F.
- Serve. Remove from the grill and serve warm with lemon wedges, pita, rice, tzatziki, or your favorite side dishes.
Notes
- For the best flavor, use fresh lemon juice and fresh garlic.
- Plain Greek yogurt helps tenderize the chicken and adds richness to the marinade. Plain regular yogurt also works.
- Dried herbs may be substituted for fresh herbs. Use: 1½ teaspoons dried rosemary, 1 tablespoon dried parsley, 1½ teaspoons dried oregano, and 1½ teaspoons dried thyme.
- Sour cream may be used in place of the yogurt, though the marinade will be slightly richer and less tangy.
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Do not reuse marinade that has touched raw chicken unless it has been fully cooked first.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave, skillet, or oven until warmed through.
Nutrition
Calories: 366kcal | Carbohydrates: 11g | Protein: 43g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 182mg | Sodium: 771mg | Potassium: 680mg | Fiber: 3g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 44mg | Calcium: 120mg | Iron: 3mg
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