Greek Yogurt Shish Kebabs

Greek Yogurt Marinated Shish Kebabs


  • 2 pounds boneless skinless chicken breasts cut into cubes about 3/4” inch thick
  • 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 3 lemons, 1 zested and juiced, the other juiced, and the 3rd sliced for serving
  • 5 garlic cloves, peeled and smashed
  • 1 tablespoon Greek seasoning
  • 2 teaspoons coarse kosher salt, divided (if your seasoning contains salt, omit)
  • 1 teaspoon freshly ground black peppers


Add yogurt, olive oil, lemon juice and zest, garlic cloves, and Greek seasoning along with one teaspoon salt and the pepper to a bowl; whisk to blend. Add chicken and marinade as is, covered,  or transfer to a Ziploc bag. Chill for at least 30 minutes. Can be made 1 day ahead.

Prepare a two-level fire, medium-high heat on one side, medium-low on the other. Thread chicken pieces on metal skewers, dividing equally. Sprinkle the skewers with the remaining salt. Discard marinade. Brush grill rack with oil. Grill chicken on the hot side until it picks up color; slightly charred in spots is ok, then immediately move to the cooler side to continue to cook through. Turn skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon slices from the remaining lemon and serve.

Keywords: Bargain Meal of the Week, Chicken, Chicken Breast, Greek, Grilled or Smoked, Lemon, Marinate, Shish Kebabs, Yogurt

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