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Easy Mediterranean Chicken Kebabs

Juicy grilled Mediterranean chicken kebabs marinated in lemon juice, olive oil, garlic, oregano, paprika, cumin, and fresh parsley. Threaded with colorful bell peppers, red onion, and zucchini, then served over rice with a refreshing homemade creamy garlic yogurt sauce.
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Course: Dinner, Grilled Chicken, Main Course, Meal Prep
Cuisine: Greek-Inspired, Mediterranean-Inspired
Keyword: Chicken Kebabs with Yogurt Sauce, Easy Chicken Skewers, Easy Mediterranean Chicken Kebabs, Garlic Yogurt Sauce, Greek Chicken Skewers, Grilled Chicken and Vegetables, Grilled Chicken Breast Kebabs, Healthy Chicken Kebabs, Lemon Garlic Chicken Kebabs, Mediterranean Chicken Dinner, Mediterranean Chicken Kebabs, Mediterranean Grilled Chicken
Calories: 620kcal

Equipment

  • Outdoor grill or stovetop grill pan
  • Metal or wooden skewers
  • Large mixing bowl
  • Small mixing bowls
  • whisk
  • Sharp kitchen knife
  • cutting board
  • Measuring cups and spoons
  • Kitchen tongs
  • Pastry brush or small oiling brush
  • Instant-read food thermometer
  • Small bowl for yogurt sauce
  • serving platter
  • Four serving plates
  • Airtight storage containers

Ingredients

  • 2 lb boneless skinless chicken breasts, cut into 1 1/4-inch cubes
  • 2 tbsp olive oil, for chicken marinade
  • 3 cloves garlic, finely minced, for marinade
  • 2 tbsp fresh lemon juice, for marinade
  • 1 tsp lemon zest
  • 1 tsp dried oregano, for chicken
  • 1 tsp paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp onion powder
  • 0.5 tsp salt, for chicken
  • 0.25 tsp ground black pepper, for chicken
  • 1 tbsp fresh parsley, chopped, for marinade
  • 1 medium red bell pepper, cut into chunks
  • 1 medium green bell pepper, cut into chunks
  • 1 medium red onion, cut into chunks
  • 1 medium zucchini, sliced into thick half-moons, optional
  • 1 tbsp olive oil, for vegetables
  • 0.5 tsp dried oregano, for vegetables
  • 0.25 tsp salt, for vegetables
  • 0.25 tsp ground black pepper, for vegetables
  • 0.5 cup plain Greek yogurt, for sauce
  • 1 tbsp fresh lemon juice, for sauce
  • 1 clove garlic, finely minced, for sauce
  • 1 tbsp fresh parsley, chopped, for sauce
  • 0.5 tsp dried dill
  • 0.25 tsp salt, for sauce
  • 1 tbsp water, optional for thinning sauce, up to 2 tablespoons
  • 2 cups cooked white rice or cauliflower rice, for serving
  • 1 small cucumber, sliced, for serving
  • 1 cup cherry tomatoes, for serving
  • 1 medium lemon, cut into 4 wedges, for serving
  • 1 tbsp fresh parsley, chopped, for garnish

Instructions

  • Cut 2 pounds boneless skinless chicken breasts into even 1 1/4-inch cubes and transfer to a large mixing bowl.
  • In a separate bowl, whisk 2 tablespoons olive oil, 3 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped parsley.
  • Pour marinade over chicken, toss until coated, cover, and refrigerate for at least 30 minutes or up to 2 hours.
  • Cut red and green bell peppers, red onion, and optional zucchini into skewer-sized pieces. Toss with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  • Thread marinated chicken and seasoned vegetables onto metal or water-soaked wooden skewers, alternating ingredients and leaving small gaps between pieces.
  • Preheat an outdoor grill or grill pan over medium-high heat. Clean and lightly oil the cooking surface.
  • Grill skewers for approximately 12 to 15 minutes, turning regularly, until chicken develops golden grill marks and the thickest pieces reach at least 165°F (74°C).
  • Mix 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon chopped parsley, 1/2 teaspoon dried dill, and 1/4 teaspoon salt. Add 1 to 2 tablespoons water if needed to achieve a drizzling consistency.
  • Transfer cooked kebabs to a clean platter and rest for approximately 3 to 5 minutes.
  • Divide 2 cups cooked rice or cauliflower rice among 4 plates. Top with chicken kebabs, sliced cucumber, cherry tomatoes, lemon wedges, 1 tablespoon chopped parsley, and garlic yogurt sauce. Serve warm.

Notes

Prep time: 15 minutes. Marinating time: 30 minutes to 2 hours. Grill time: approximately 12 to 15 minutes. Rest time: 3 to 5 minutes. Total time: approximately 1 hour to 2 hours 35 minutes, including marinating and resting. Servings: 4. Yield: approximately 8 skewers. Chicken ingredients: 2 pounds boneless skinless chicken breasts cut into approximately 1 1/4-inch cubes, 2 tablespoons olive oil, 3 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped fresh parsley. Vegetable ingredients: 1 red bell pepper, 1 green bell pepper, 1 red onion, optional 1 zucchini, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauce ingredients: 1/2 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 tablespoon chopped parsley, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1 to 2 tablespoons water if needed. For serving: 2 cups cooked rice or cauliflower rice, 1 small sliced cucumber, 1 cup cherry tomatoes, 1 medium lemon cut into wedges, and 1 tablespoon chopped fresh parsley. Cut chicken into even cubes. Mix chicken marinade and toss chicken until coated. Cover and refrigerate for 30 minutes to 2 hours; never marinate raw chicken at room temperature. Cut vegetables into skewer-sized chunks and season with olive oil, oregano, salt, and pepper. Thread chicken and vegetables onto metal or soaked wooden skewers. Preheat grill or grill pan over medium-high heat and lightly oil. Grill approximately 12 to 15 minutes, turning occasionally, until the thickest chicken pieces reach at least 165°F (74°C). Do not rely on grill marks alone to determine doneness. Mix Greek yogurt sauce ingredients, adding water to adjust consistency. Rest cooked kebabs for 3 to 5 minutes, then serve over cooked rice with cucumber, tomatoes, lemon wedges, parsley, and garlic yogurt sauce. For an oven variation, bake at 425°F (220°C) until chicken reaches 165°F (74°C), generally about 15 to 25 minutes depending on skewer size and thickness. Optional variations include boneless skinless chicken thighs, mushrooms, yellow peppers, crushed red pepper flakes, smoked paprika, or couscous instead of rice. These variations are not included in nutrition values. Refrigerate cooked leftovers promptly in airtight containers at 40°F (4°C) or colder for 3 to 4 days; store yogurt sauce separately and use within approximately 3 days for best quality. Reheat chicken thoroughly to 165°F (74°C). Freeze cooked chicken and vegetable kebabs without sauce for up to 2 months for best quality. Nutrition values are approximate per serving based on 4 servings using chicken breast, optional zucchini, all measured oil, yogurt sauce, and 2 cups total cooked white rice. Actual values depend on chicken size, rice variety, sauce quantity, and portion size.

Nutrition

Calories: 620kcal | Carbohydrates: 35g | Protein: 62g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 165mg | Sodium: 880mg | Potassium: 1000mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1800IU | Vitamin C: 105mg | Calcium: 110mg | Iron: 2.4mg