Ingredients:

  • 1.5 lbs Boneless, Skinless Chicken Breast, cut into 1.25-inch cubes
  • 1/2 cup full-fat plain Greek yogurt
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 lemon, zested
  • 1 tbsp Red Wine Vinegar
  • 4 cloves garlic, minced
  • 2 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 large Red Onion, cut into 1-inch petals
  • 2 large Bell Peppers (red and green), cut into 1-inch squares
  • 1 medium Zucchini, sliced into 1/2-inch rounds

Instructions:

  1. Whisk together the Greek yogurt, olive oil, lemon juice, zest, red wine vinegar, minced garlic, oregano, smoked paprika, salt, and pepper in a large bowl.
  2. Add the 1.5 lbs of chicken cubes to the marinade and toss until every piece is thick with the mixture. Cover and refrigerate for 30 to 45 minutes.
  3. While the meat marinates, chop your red onion, bell peppers, and zucchini. Aim for 1 inch squares so they stay secure on the skewers.
  4. Thread the chicken and vegetables onto your skewers, alternating for color balance. Leave a tiny gap between pieces to allow the heat to circulate.
  5. Preheat your grill or grill pan over medium high heat. Lightly oil the grates until they just start to smoke.
  6. Place the skewers on the grill and cook for 3 to 4 minutes without moving them. Wait for the meat to release naturally from the grate before flipping.
  7. Turn the skewers and cook for another 8 to 10 minutes, rotating every few minutes. Cook until the chicken is golden brown and charred on all sides.
  8. Use your thermometer to ensure the chicken has reached an internal temperature of 165°F. The juices should run completely clear.
  9. Transfer the kabobs to a clean platter and let them rest for 5 minutes.
  10. Scatter a handful of fresh parsley and a final dusting of lemon zest over the platter for a vibrant, professional look.