Boneless chicken breasts are marinated in a traditional Greek-style blend of lemon, olive oil, yogurt and oregano for incredibly tender kebabs. Topped with a delicious pomegranate relish and a tahini yogurt sauce, this chicken is easy enough for a weekly family dinner but impressive enough for guests.Jump to Recipe
My expat journey is coming to an end next month and I hosted my very last book club in Singapore a few weeks ago. We are a pretty casual group, so I wanted to make a dinner that was flavorful but not too fussy. Greek food is a universal favorite, so I decided on Greek chicken kebabs. They are super easy! Plus, you can make them extra special by adding a simple pomegranate relish and a tahini yogurt sauce.
Side dishes for Greek Chicken Kebabs
To make this dinner complete, I served the chicken kebabs with a Traditional Greek Salad (Horiatiki) and a Lentil Pearl Couscous. I’ll share those recipes in the next few weeks! If you are a fan of pomegranate like we are, you can also try Mediterranean Rice Lamb Bowls for another dinner option.
You can use any dipping sauce you’d like
Occasionally people tell me that they can’t find an ingredient in one of my recipes. Or, they aren’t sure what I mean by “a large Mango.” What size is large when it comes to a mango? The beauty of cooking versus baking, is that there is a lot of flexibility! You can add more of the stuff you like and leave out the stuff you don’t. Substitute an ingredient with something else you prefer. Anything goes! These Greek kebabs are perfectly delicious on their own…or even with your favorite store-bought tzatziki sauce.
What makes these kebabs extra tender is the combination of lemon and Greek-style yogurt in the marinade. The acid in these ingredients help break down the protein in chicken. You can even test this phenomenon with a family science experiment! If you are trying to steer clear of dairy, there are plant-based yogurts like Kite Hill. Another option is to leave it out entirely and just let the lemon work it’s magic.
Don’t marinate too long!
This marinade works quickly! Because lemon and yogurt break down proteins in meat, you only need to marinate the chicken for about 30 minutes. Don’t leave the chicken marinating for longer than 2 hours or the meat will start to turn too soft. Next, thread the cubes onto soaked skewers and grill. If grilling isn’t an option, you can also pan fry for about 7 minutes per side or bake them at 450 degrees for 30 minutes (turning over halfway through cooking).
A light and flavorful dinner for family and friends
Since I often get into a side dish rut, I wanted to give you some inspiration by sharing a few of my favorites. This dinner combination is flavorful, light and colorful — making it a great option for entertaining. If you give this one a try, please rate the recipe and let me know how it goes!
Greek Chicken Kebabs
Boneless chicken breasts are cubed and marinated in a traditional Greek-style blend of lemon olive oil, yogurt and oregano for incredibly tender kebabs. Topped with a delicious pomegranate relish and a tahini yogurt sauce, this chicken is easy enough for a weekly family dinner but impressive enough for guests.
- 4 boneless skinless chicken breasts 1 1/2 pounds
- ¼ cup plain Greek yogurt
- ¼ cup olive oil
- 2 lemons juiced ¼ cup
- 2 cloves garlic pressed or minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt or 1/2 teaspoon of regular salt
In a bowl, whisk together olive oil, lemon juice, yogurt, garlic, oregano and season with salt.
Cut chicken into 1-inch cubes and add to the marinade. Refrigerate 30 minutes to 2 hours (no longer than 2 hours or the chicken will get too soft due to the acidic ingredients).
If using wooden skewers, soak them in water for 30 minutes and thread the chicken onto the skewers.
Preheat a grill over medium-high heat. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165°F in center, about 7 – 9 minutes, rotating once halfway through cooking. You can also pan fry instead of grill or bake for 30 minutes at 450 degrees.
Pomegranate Pistachio Mint Relish
Combine 1 cup pomegranate seeds, 1/2 cup shelled coarsely chopped pistachios, 1/4 cup coarsely chopped fresh mint, 2 tablespoons olive oil and 2 teaspoons fresh lemon juice. Season to taste with salt and freshly ground black pepper.
Tahini Yogurt Sauce
Combine 2 tablespoons fresh lemon juice,1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt (or to taste), 1 large garlic clove, pressed, 1/2 cup plain whole-milk Greek style yogurt, 1/4 cup tahini (sesame seed paste).