These kebabs are a classic and easy meal to throw together in an hour! Pair these with some steamed rice or a side salad.
TIP:Let your protein marinate for at least 30 minutes for better flavor. To cut down on prep time and ensure the flavor builds for almost 24 hours, marinate your proteins, like the chicken in this recipe, the night before. Alternatively, save even more time by prepping the whole recipe, place the pre- made skewers in a plastic bag or container, and refrigerate.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
plain Greek yogurt
60ml
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
0.45kg
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
2 tablespoons
plain Greek yogurt
1/4 cup
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1 pound
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
Utensils
Step 1
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, zest, garlic, oregano, salt, and pepper until well combined.
Step 2
Place chicken and half of the marinade into a large resealable plastic bag or container. Move the chicken around to cook evenly. Refrigerate for at least 30 minutes.
Step 3
Insert the grill grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 14 minutes. Select START/STOP to begin preheating
Step 4
While the unit is preheating, assemble the kebabs by threading the chicken on the skewers, alternating with the red onions and zucchini. Ensure the ingredients are pushed together completely down to the end of the skewers.
Step 5
When the unit beeps to signify it has preheated, place the skewers on the grill grate. Close hood and cook for 10 to 14 minutes, occasionally base kebabs with the remaining marinade while cooking.
Step 6
Cooking is complete when the internal temperature of the chicken reaches 165F on a food thermometer.
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, zest, garlic, oregano, salt, and pepper until well combined.
2 tablespoons
plain Greek yogurt
60ml
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
0.45kg
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
2 tablespoons
plain Greek yogurt
1/4 cup
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1 pound
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
Step 2 of 6
Place chicken and half of the marinade into a large resealable plastic bag or container. Move the chicken around to cook evenly. Refrigerate for at least 30 minutes.
2 tablespoons
plain Greek yogurt
60ml
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
0.45kg
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
2 tablespoons
plain Greek yogurt
1/4 cup
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1 pound
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
Step 3 of 6
Insert the grill grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 14 minutes. Select START/STOP to begin preheating
2 tablespoons
plain Greek yogurt
60ml
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
0.45kg
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
2 tablespoons
plain Greek yogurt
1/4 cup
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1 pound
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
Step 4 of 6
While the unit is preheating, assemble the kebabs by threading the chicken on the skewers, alternating with the red onions and zucchini. Ensure the ingredients are pushed together completely down to the end of the skewers.
2 tablespoons
plain Greek yogurt
60ml
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
0.45kg
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
2 tablespoons
plain Greek yogurt
1/4 cup
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1 pound
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
Step 5 of 6
When the unit beeps to signify it has preheated, place the skewers on the grill grate. Close hood and cook for 10 to 14 minutes, occasionally base kebabs with the remaining marinade while cooking.
2 tablespoons
plain Greek yogurt
60ml
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
0.45kg
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
2 tablespoons
plain Greek yogurt
1/4 cup
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1 pound
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
Step 6 of 6
Cooking is complete when the internal temperature of the chicken reaches 165F on a food thermometer.
2 tablespoons
plain Greek yogurt
60ml
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
0.45kg
boneless, skinless chicken breasts, cut into 2-inch cubes
1
red onion, quartered
1
zucchini, sliced
2 tablespoons
plain Greek yogurt
1/4 cup
extra virgin olive oil
4
lemons, juiced
1
lemon's grated zest
4
garlic cloves, minced
2 tablespoons
dried oregano
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1 pound
boneless, skinless chicken breasts, cut into 2-inch cubes
