A perfect Greek marinade to add a delicious flare to your grilled chicken kebabs.


2.5 pounds boneless skinless chicken thighs – trimmed of extra fat and cut into large 1½-inch pieces
1/4 cup olive oil
3 large lemons – juiced, plus more for serving
1 large lemon – zested
6 cloves garlic – minced
1 tbsp fresh rosemary – minced
3 tbsp fresh parsley – minced
1 tbsp fresh oregano – minced
1 tbsp fresh thyme – minced
1½ tsp salt
1 tsp fresh cracked black pepper
1½ cups plain Greek yogurt


Prepare the chicken. Carefully remove any excess fat from each chicken thigh and slice into cubes of approximately equal size and shape. If preferred, you may also use chicken breasts. Transfer chicken pieces to a large bowl and set aside.

Prepare the marinade. In a medium sized mixing bowl, add the olive oil, lemon juice, lemon zest, minced garlic, fresh rosemary, parsley, oregano, thyme, salt and pepper. Mix to combine, then add the Greek yogurt. Mix thoroughly.

Marinate the chicken. Pour the marinade into the bowl with the chicken and mix well to coat each piece of chicken with the marinade. Transfer chicken to the refrigerator and allow chicken to marinate for 30 minutes or up to 4 hours, time allowing.

Thread chicken onto skewers. Thread the chicken pieces onto the skewers one at a time, leaving approximately 1½ inches of space free at each end of the skewer. Repeat until all the chicken has been threaded onto skewers. Discard any leftover marinade as it is not safe to eat.

Carefully transfer each chicken kabob to the grill. Grill your chicken until golden brown with light grill marks and cooked through (165° as read with a digital meat thermometer) turning occasionally. Total time approximately 15 minutes.

Serve. Remove from the grill and serve warm with your favorite sides or sauces. Enjoy!