Chicken Shish Kabob Recipe

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 chicken pieces to a large bowl and set aside.
Prepare the marinade. In a medium sized mixing bowl, add the olive oil, lemon juice, lemon zest, minced garlic, fresh rosemary, parsley, oregano, thyme, salt and pepper. Mix to combine, then add the Greek yogurt. Mix thoroughly.
Marinate the chicken. Pour the marinade into the bowl with the chicken and mix well to coat each piece of chicken with the marinade. Transfer chicken to the refrigerator and allow chicken to marinate for 30 minutes or up to 4 hours, time allowing.
Prepare shish kabobs for the grill. Remove chicken from the refrigerator. If using wooden skewers, prepare them by soaking in warm water for at least 10-15 minutes before using. If you are using metal skewers, no additional steps are necessary. Meanwhile, prepare your grill by cleaning the grates and lightly oiling with vegetable oil or cooking spray (this is especially important if using chicken breasts) and setting to medium-high heat.
Thread chicken onto skewers. Thread the chicken pieces onto the skewers one at a time, leaving approximately 1½ inches of space free at each end of the skewer. Repeat until all the chicken has been threaded onto skewers. Discard any leftover marinade as it is not safe to eat.
Grill. Carefully transfer each chicken kabob to the grill. Grill your chicken until golden brown with light grill marks and cooked through (165° as read with a digital meat thermometer) turning occasionally. Total time approximately 15 minutes.
Serve. Remove from the grill and serve warm with your favorite sides or sauces. Enjoy!

Ingredients

Instructions

Nutrition