Super Easy Yogurt Marinated Greek Chicken Kebabs

This Greek Chicken recipe is perfect year round.

Serve these kebabs up at a summer barbecue or during the dead of winter. These flavors transcend seasons and are guaranteed to be a crowd favorite!

What makes this chicken recipe so great? Well, I'm glad you asked! There are tons of yogurt marinade recipes out there, but none are quite like this! The keys to this recipe are the roasted red peppers and Greek flavored compound oil. The compound oil is a mixture of extra virgin olive oil, cumin seeds, paprika, dried chilies, peppercorns, and salt. I use the oil in the marinade, to drizzle on the chicken just before it goes into the oven, and to flavor the couscous! A little goes a very long way in this recipe!

Ingredients

Chicken Breast - It wouldn't be a kebab without meat! I love chicken breast because it is full of protein and not fatty, however you can use any boneless cut of chicken for this recipe. Just be sure to cut the meat into

Plain Greek Yogurt - This makes up the base of the marinade. You can use full fat or non fat greek yogurt. The important thing is that you use a plain one! Leave the flavoring to the other ingredients.

Roasted Red Peppers - The peppers are what flavor the yogurt marinade and add a mediterranean flare. You can use canned roasted red peppers or make your own.

Lemon Juice - Acids such as lemon juice are essential to marinades because they help break down the meat, resulting in a juicy and tender meal. The lemon juice used here serves two purposes. First to help tenderize the meat, and second for an outstanding taste!

Cilantro - I love the addition of fresh herbs in this dish. Like the lemon juice, it really brightens up the flavors.

Extra Virgin Olive Oil - The base of the Greek flavored compound oil is of course olive oil! When you heat the spices in oil they release more of their flavors than the would normally. This is why compound oils make all the difference in some recipes.

Cumin Seeds - cumin, ground or in seed form, is a standard ingredient in many spice mixes. It offers an earthy and warm flavor profile that benefits many dishes, this chicken recipe included.

Paprika - Paprika is ground up sweet pepper pods that can come in a variety of flavors such as sweet, mild, smokey, and hot. I used mild, but any can work for this recipe

Dried Chilies - I used dried Chile de arbors but you can use any variety, or even just dried red pepper flakes. I keep the dried chilies whole to avoid the spicy seeds. This way I can also take them out after they have soaked for a little.

Peppercorns - No meal is complete without salt and pepper!

Garlic Cloves - Like salt and pepper, fresh garlic goes a long way in making any meal more delicious!

Kosher Salt - See above!

Steps to Make

Step 1 - Make the Greek flavored compound oil. In the smallest sauce pan you have, add olive oil, m cumin seeds, dried chilies or red pepper flakes, paprika, peppercorns, minced garlic, and salt. Stir together. Cook on medium heat for 2 minutes until it begins gently simmering and is fragrant. Pour into a heat-proof bowl and set aside to cool. Fish out the dried chiles and peppercorns.

Step 2 - Cut the chicken breast into even sized pieces. Pat the chicken dry and season with salt and pepper. Set aside.

Step 3 - Make the yogurt marinade. In a blender or food processor, blend the yogurt, roasted red bell peppers, cilantro, lemon juice, and 2 tablespoons of the compound oil until completely blended. Season with more salt.

Step 4 - Use a marinating bag, bowl, or baking dish, and mix the marinade with the chicken. Cover and transfer to the fridge for 2 hours to overnight.

Step 5 - Prepare any vegetables you will be adding to your kebabs. I like to use red onion and red bell peppers and chop them into 1 inch, bite size pieces.

Step 6 - Thread the chicken and vegetables onto the skewer. Please note that if using wooden skewers, they will need to soak for at least an hour before baking so that they do not burn.

Step 7 - Roast the chicken at 400 degrees Fahrenheit for 18 minutes then broil for 2 more. Keep in mind that this time can vary if using thinly slice chicken breasts, or larger pieces.

Step 8 - Serve with Couscous or pita bread and enjoy!

Tips and Tricks

If using wooden skewers instead of metal, make sure to soak them in water for an hour first. Otherwise they may burn

If serving this meal with couscous, I like to use a tablespoon of the Greek flavored compound oil to flavor the couscous. Simple toast the dry couscous in a pot with the oil. Stir every so often for 2-3 minutes until the couscous turns golden and smells fragrant. Then add your water and cook according to the package's instructions.

You can use full fat or or non fat greek yogurt, as long as it is plain flavored.

You do not have to make chicken kebabs to enjoy this recipe! Simply skip the steps where you cut the chicken into cubes and thread them on a skewer! Adjust the baking time depending on how thick your chicken is.

Interested in more Mediterranean recipes? Check out some of my favorites!

Mediterranean Cauliflower

Salmon with Lemon Caper Chutney Over Lemon Orzo

Blistered Tomato Salmon with Harissa Yogurt