Ingredients
Marinade and Chicken
- 1/2 cup plain Greek yogurt
- 3 or 4 cloves garlic, peeled and grated or finely minced
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Juice of half a lemon (about 1 1/2 to 2 tablespoons)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon paprika (smoked paprika optional)
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon dried rosemary, or more to taste
- 1 1/2 to 2 pounds boneless skinless chicken breasts, diced
To Serve (Optional)
- Tzatziki sauce, homemade or store-bought
- Fresh herbs (dill, parsley, mint) for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, grated garlic, olive oil, honey, lemon juice, dried oregano, paprika, salt, pepper, and dried rosemary until fully combined. Adjust seasonings as desired for stronger flavors, especially if using closer to 2 pounds of chicken.
- Marinate the Chicken: Add the diced chicken breasts to the marinade, tossing well to ensure all pieces are coated. Cover the bowl tightly with plastic wrap or foil and refrigerate for a minimum of 30-60 minutes, ideally 2-3 hours, or up to 8 hours for maximum flavor and tenderness. If using wooden skewers, soak them in water for at least 30 minutes before threading.
- Thread the Chicken on Skewers: Remove the chicken from the marinade, discarding any leftover marinade in the bowl. Thread the marinated chicken pieces onto 5 to 8 skewers depending on the amount of chicken and skewer length, avoiding overcrowding or compressing the meat.
- Choose Cooking Method and Cook the Kabobs:
- Grilling Outdoors: Preheat an outdoor gas grill to medium-high heat and oil the grates. Place skewers on the grill, close the lid, and cook for 3-4 minutes. Flip and cook for another 2-4 minutes until chicken reaches an internal temperature of 160°F, resting to 165°F before serving.
- Grill Pan Indoors: Heat a grill pan over medium-high to high heat on the stovetop. Cook skewers for about 5 minutes per side until fully cooked and slightly charred.
- Oven Baking: Preheat oven to 400°F. Place a grill rack on a parchment-lined baking sheet and arrange skewers evenly. Bake for 20-25 minutes, flipping halfway, until cooked through and lightly charred.
- Rest and Serve: Remove chicken from heat and let rest for 5-10 minutes to allow internal temperature to rise to 165°F, ensuring safe consumption. Optionally garnish with fresh herbs and serve directly on skewers with tzatziki sauce, pita bread, or over a salad as desired.
Notes
- Marinate the chicken for at least 30 minutes, but 2-3 hours is ideal for juicier and more flavorful results.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Adjust seasoning quantities depending on the amount of chicken used, especially if increasing to 2 pounds.
- Use a meat thermometer to confirm chicken reaches 165°F internally after resting.
- If grill grates or pan stick to the chicken, allow additional cooking time before flipping.
- Char and cook times may vary based on heat source and size of chicken pieces, so monitor closely.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
