Ingredients:

  • 1/2 cup plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 medium bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch wedges
  • 1 medium zucchini, sliced into thick rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and smoked paprika in a large bowl.
  2. Fold in the cubed chicken breast, ensuring every piece is heavily coated. Cover and refrigerate to marinate for at least 30 minutes (up to 4 hours).
  3. In a separate bowl, toss the chopped bell peppers, red onion, and zucchini with 2 tablespoons of olive oil, salt, and pepper.
  4. Thread the marinated chicken and seasoned vegetables onto skewers, alternating between chicken, pepper, onion, and zucchini, leaving a small gap between each piece.
  5. Preheat the grill to medium-high heat (approximately 400°F/200°C).
  6. Place kabobs on the grill and cook for 5–7 minutes per side until charred and the chicken reaches an internal temperature of 165°F.
  7. Remove from heat and let the kabobs rest on a platter for 5 minutes before serving.