Grilled Chicken Veggie Kabobs with Greek Yogurt Sauce
Fire up your grill for these irresistible Grilled Chicken Veggie Kabobs with Greek Yogurt Sauce, a flavorful and healthy dinner perfect for any summer gathering! Tender chunks of marinated chicken breast are paired with vibrant red and yellow bell peppers, zucchini, and red onion, all threaded onto skewers and grilled to smoky perfection. The marinade, a zesty blend of olive oil, lemon juice, garlic, and oregano, infuses every bite with Mediterranean-inspired goodness. Serve these colorful kabobs with a refreshing homemade Greek yogurt sauce, made with fresh dill, cucumber, and a hint of lemon zest, for a creamy and tangy complement. Quick to prepare and ideal for meal prep or backyard barbecues, this recipe is a wholesome, low-carb, and crowd-pleasing option that you'll want to make on repeat.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 1 red onion
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 0.25 cup cucumber, finely grated
- 1 garlic clove, minced
- 1 tsp lemon zest
- 8 bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 20 minutes to prevent burning on the grill.
Cut the chicken breast into 1-inch cubes and set aside.
Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into similar-sized 1-inch chunks.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
Place the chicken and vegetables in the bowl with the marinade, tossing to coat evenly. Let marinate for at least 20 minutes in the refrigerator.
While the chicken and vegetables marinate, prepare the Greek yogurt sauce. In a small bowl, combine plain Greek yogurt, fresh dill, grated cucumber (squeezed to remove excess water), minced garlic, and lemon zest. Stir until well mixed. Cover and refrigerate until ready to use.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Thread the marinated chicken and vegetables onto the soaked skewers, alternating pieces for variety and visual appeal.
Place the kabobs on the preheated grill and cook for 12-15 minutes, turning every few minutes, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
Remove the kabobs from the grill and let rest for 5 minutes.
Serve the grilled kabobs warm with the prepared Greek yogurt sauce on the side for dipping.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 45.1 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3493 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
