Mediterranean Chicken Kabobs with Greek Yogurt Marinade

These Mediterranean Chicken Kabobs with Greek yogurt marinade are the kind of simple, flavorful grilling recipe that always disappears fast at my house. The chicken thighs soak up a bright, garlicky marinade with lemon, oregano, cumin, and paprika, then hit the grill until they're juicy with lightly charred edges.

They're perfect for a relaxed weekend cookout, but they also work for a weeknight dinner if you prep the marinade earlier in the day. Once the chicken is marinated, all that's left to do is thread it onto skewers and grill.

Unlike mixed chicken and vegetable kabobs, these are made with chicken only so every piece cooks evenly. Serve them with warm pita, homemade tzatziki sauce, Greek salad, or rice for a simple Mediterranean-inspired meal.

Why Use Greek Yogurt in Chicken Marinade?

Greek yogurt is one of my favorite ingredients for marinating grilled meats. It has just enough tang to help tenderize the meat, but it is gentler than a marinade made with a lot of vinegar or citrus juice.

It also has a thicker texture, so it clings to the chicken and helps all those spices stick. As the kabobs hit the grill, the yogurt marinade helps create flavorful browning and those little charred edges that make grilled chicken so good.

For this recipe, I recommend using whole milk plain Greek yogurt. It gives the marinade the best texture and richness.

Check out my Greek yogurt marinated lamb kabobs recipe for a similar flavor.

Ingredient Notes

• Chicken thighs: I've tested this recipe with boneless, skinless chicken thighs and chicken breasts, and both work well. But thighs are ideal for kabobs because they are more forgiving and stay juicy when cooked over high heat.
  Cut the chicken into roughly 1½-inch pieces so the kabobs cook evenly.
• Greek yogurt: Use plain whole milk Greek yogurt. I recommend Fage brand. It should be thick, unsweetened, and unflavored.
• Lemon juice: Fresh lemon juice adds brightness and balances the richness of the chicken thighs and yogurt. For even more lemon flavor without adding extra acidity, add 1 teaspoon of lemon zest to the marinade.
• Garlic: Fresh minced garlic gives the marinade a bold, savory flavor. Four cloves may sound like a lot, but you lose some in the excess marinade, and it mellows as the chicken cooks.
• Cumin, paprika, and oregano: This simple spice blend gives the chicken warm Mediterranean flavor without making it spicy. Paprika adds color and mild sweetness, cumin adds earthiness, and oregano gives the chicken that familiar Greek-inspired flavor.
• Tomato Paste: Adds color and a little depth to the marinade. You can swap in 1 tablespoon or ketchup if needed.
• Olive oil: A little extra-virgin olive oil helps the marinade coat the chicken and encourages better browning on the grill.

See the recipe card at the bottom of this post for the complete list of ingredients and measurements.

Step-by-Step Instructions

1. Make the Greek yogurt marinade: In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, tomato paste (or ketchup), cumin, salt, pepper, paprika, and oregano until smooth and well combined.
2. Prep the chicken: Trim any large pieces of excess fat from the chicken thighs, then cut the chicken into 1½-inch chunks. Try to keep the pieces about the same size so they cook at the same rate.
3. Marinate the chicken: Add the chicken to a bowl or a large plastic bag with the marinade, then toss until every piece is well coated. Cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours, to avoid affecting the texture. You can marinate the chicken for up to 12 hours for make-ahead prep.

4. Prep the grill: Clean and oil your grill grates so the yogurt marinade does not stick. Then preheat the grill to medium-high heat.
5. Thread the chicken onto skewers: Thread the marinated chicken pieces onto skewers, leaving a small amount of space between each piece so heat can circulate. Using two skewers per kabob makes them easier to flip.
   Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling. For weeknight cooking, I like metal skewers to avoid that step.
6. Grill the chicken kabobs: Shake off any excess marinade to avoid flare-ups, then place the kabobs on the grill. Cook for 10 to 14 minutes, turning every few minutes, until the chicken is lightly charred and reaches an internal temperature of 165°F. Let the kabobs rest for a few minutes before serving.

What to Serve with Mediterranean Chicken Kabobs

These chicken kabobs are super flexible and work with all kinds of Mediterranean-inspired sides.

My favorite way to serve them is with warm pita and homemade tzatziki sauce. The cool, creamy sauce balances the smoky grilled chicken and makes a perfect combo.

They're also great with:

• Greek cucumber tomato salad
• Instant Pot rice pilaf
• Greek orzo pasta salad
• Grilled Squash and Zucchini Foil Pack
• Herb Roasted Potatoes

No Grill? Try These Cooking Options

• Broiler: Place the chicken kabobs on a foil-lined sheet pan. Set the oven rack about 6 inches from the broiler and broil for 10 to 14 minutes, turning once halfway through, until the chicken reaches 165°F.
• Grill pan: Heat a grill pan over medium-high heat and lightly oil it. Cook the kabobs, turning every few minutes, until the chicken is cooked through and lightly charred.
• Air fryer: Skip the skewers, or use short skewers that fit your air fryer basket. Cook the marinated chicken pieces at 400°F for 10 to 12 minutes, shaking or turning halfway through, until the chicken reaches 165°F.
• Skillet: For a very easy weeknight option, cook the marinated chicken pieces in a large skillet over medium-high heat. Work in batches if needed so the chicken browns instead of steams.

Make-Ahead Tips

This recipe works great as a weekend grilling recipe, but it can also be prepped ahead for an easy weeknight dinner.

You can trim and cut the chicken, mix the marinade, and combine everything up to 12 hours ahead. Store the marinated chicken covered in the refrigerator until you're ready to cook.

When it's time for dinner, preheat the grill, thread the chicken onto skewers, and grill for about 10 to 14 minutes, or until the chicken reaches 165°F.

Storage and Reheating Instructions

Remove the chicken from the skewers and store it in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in the microwave in short bursts, or place the chicken in a skillet over medium-low heat until heated through. Add a small splash of water or a squeeze of lemon juice to help keep it from drying out.

The leftovers are perfect in pita wraps, salads, and rice bowls.

More Recipes

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

Add us as a trusted site on Google

You May Also Like