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!
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!
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.
- 6 Servings
- Prep time: 2 Hours|Cook time: 20 Minutes|Total time: 2 Hours 20 Minutes
- 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.
- Cut the chicken breast into even sized pieces. Pat the chicken dry and season with salt and pepper. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with Couscous or pita bread and enjoy!
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