Nothing says summer like firing up the grill! These chicken and veggie skewers are perfect for making ahead on those busy, hot summer days.
I love to come up with new recipes to use the grill. Cooking outside is so much fun because the kids can roam around with the animals while dinner is going.
Yogurt is a great chicken marinade. It truly coats the chicken and holds the seasoning on, and the lactic acid helps make the chicken tender. I also use it to make Chicken Thighs on the Traeger. Stuck inside? Cast Iron Roast Chicken will give you meat for many meals.
Key Ingredients
Chicken - Boneless skinless chicken thighs are usually cheaper than white meat, and they just have so much more flavour.
Yogurt - Full fat Greek yogurt is best for marinating as it has a low moisture content and helps to coat the chicken.
Seasoning - Paprika, mustard, garlic are all great options.
Veggies - I like mushrooms, bell peppers, and red onion. They can all hold up well on the grill when cut large.
How to Make Grilled Chicken Kabobs
***See recipe card below for precise measurements and instructions.***
Step 1: Stir the seasonings into the yogurt, and then add cut up chicken.
Step 2: Give the veggies a scrub and do a large dice.
Step 3: Add the veggies and marinated veggies to bamboo skewers.
Step 4: Grill until chicken is cooked through, turning several times.
FAQs
Yogurt is slightly acidic (lactic acid) which helps break down some fibers and make the chicken super tender. Don't do more than 12 hours with it, and always discard unused marinade. I like to use plain Greek yogurt as it is thick to coat the chicken with the seasoning.
Just always cut them roughly the same size. I like to use veggies that are kind of softer, if you think about it. Button mushrooms, bell peppers, onions, and zucchini are all perfect. Whatever's in the garden or looked good at the farmers' market. These are soft enough to skewer and will cook through when the chicken does, without falling apart.
Photos by Megan Hampton
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Grilled Chicken Skewers
Ingredients
- 2 lb boneless skinless chicken thighs
- ¼ cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon ground mustard
- ¼ teaspoon black pepper
- 4 button mushrooms quartered
- 1 red bell pepper cut into 16 pieces
- ½ red onion cut into chunks
- 1 small zucchini cut into 16 pieces
Instructions
- Stir oil and seasonings into yogurt in a large bowl.
- Cut up chicken thighs into 4 - 6 pieces each. Stir into yogurt to coat and allow to marinate for at least an hour, up to 12 hours.
- Soak 16 bamboo skewers in water for 30-60 minutes.
- Preheat grill to 500°F.
- Load skewers evenly/equally with the chicken and veggies.
- Cook for ten minutes, flip over, cook another 5 - 10 minutes and check internal temp if needed.
Notes
- Don't forget to soak your skewers in water so that they don't burn!
- Another option is to invest in metal skewers if you will be doing this often.
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