Ingredients
Scale
For the Marinade:
- 1 cup plain Greek yogurt (full-fat)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Kabobs:
- 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 1 large red bell pepper, cut into 1.5-inch pieces
- 1 large yellow bell pepper, cut into 1.5-inch pieces
- 1 medium red onion, cut into chunks
- 1 medium zucchini, sliced into thick rounds
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, garlic, lemon juice, smoked paprika, oregano, cumin, salt, and pepper.
- Add the chicken cubes and toss until fully coated. Cover and refrigerate for at least 1 hour, up to 8 hours.
- If using wooden skewers, soak in water for 30 minutes. Preheat oven to 425°F (220°C) and line a baking sheet with foil.
- Thread chicken and vegetables onto skewers, alternating pieces. Leave a small gap between each piece.
- Bake for 20-22 minutes, flipping once halfway through, until chicken reaches 165°F internally.
- Optional: broil on high for 2-3 minutes for lightly charred edges.
- Rest for 3-5 minutes before serving.
Notes
- Full-fat Greek yogurt gives the best results. Low-fat versions have more water and won’t cling to the chicken as well.
- Metal skewers are preferred over wooden ones. They conduct heat evenly and require no soaking.
- Cut all chicken and vegetables into uniform sizes for even cooking.
- To make without skewers, arrange chicken and vegetables in a single layer on a baking sheet and bake as directed.
- Chicken thighs work as a substitute for breasts. Limit marinating to 4 hours maximum.
- Prep Time: 15
- Marinating Time: 60
- Cook Time: 22
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean