Grilled Chicken Skewers


  • For the chicken and marinade:
  • 1/2 cup plain Greek Yogurt
  • 1/4 cup olive oil
  • 2 minced garlic cloves
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 boneless, skinless chicken breasts cut into one inch cubes
  • For the lemon dressing:
  • 2 Tablespoons chopped fresh basil
  • 1/4 cup olive oil
  • 2 minced garlic cloves
  • 3 Tablespoons lemon juice
  • To make the kebobs:
  • 2 red peppers ( or 1 red and 1 yellow)
  • 1 large red onion cut into chunks
  • long wooden skewers
  • To serve:
  • pita bread
  • Yogurt Herb Dipping Sauce


  1. In a large container whisk together the ingredients for the marinade.
  2. Add the chicken and marinate for at least 3 hours but no more than 6.
  3. In another bowl, make the Lemon Dressing. You will brush this on the skewers after they come off the grill.
  4. Get your veggies ready and thread on skewers that have been soaked in water for about 30 minutes. Otherwise the wood skewers will catch on fire. Don’t ask me how I know that.
  5. Grill over high heat until the chicken and vegetables are charred around the edges on all four sides and cooked through. About 3 minutes per side. Put on a platter and brush with the Lemon Dressing before serving.