Greek Chicken Kabobs

 

Ingredients

• 2 pounds chicken breasts boneless and skinless
• ½ cup plain Greek yogurt
• 4 cloves garlic minced
• ¼ cup olive oil
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 ½ teaspoons dried oregano
• ½ teaspoon paprika
• Salt and pepper to taste
• Feta cheese crumbled, for garnish
• Fresh parsley chopped, for garnish
• Tzatziki Sauce for serving

Instructions

 

• Begin by soaking wooden skewers in water for at least 30 minutes to keep them from burning on the grill.
• Cut the chicken into bite-sized pieces and place them in a large bowl, resealable bag, or shallow dish.
• In a separate bowl, whisk together Greek yogurt, minced garlic, olive oil, lemon zest and juice, red wine vinegar, oregano, paprika, salt, and pepper until the marinade is smooth and well blended. Pour it over the chicken, tossing to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.
• Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
• Thread the marinated chicken pieces onto the soaked skewers. Grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks.
• Once done, transfer the skewers to a platter. Sprinkle with crumbled feta cheese and chopped parsley for a fresh finish.
  
  
• Serve warm with tzatziki sauce and any of your favorite Mediterranean sides.