Ingredients
Scale
- 6 chicken thighs – fat trimmed and cut into 1” pieces
- 1 red onion – cut into 1” pieces
- 1 red bell pepper – cut into 1” pieces
- 2 cups plain Greek yogurt (sub sourcream if you don’t have yogurt)
- juice of 1 large lemon
- zest from 1 lemon
- 2 tbl dill pickle juice
- 1 clove garlic – grated on microplane
- 1 tsp oregano
- 1 tsp fresh thyme
- 1 tsp dill
- salt and pepper to taste
- 6–8 metal skewers
Instructions
- In a bowl (I used a plastic tub with lid) combine the yogurt, lemon juice and zest as well as pickle juice, garlic, oregano, thyme, dill and salt and pepper. Whisk well. Taste and adjust seasonings as needed. I like it very lemony, plently of salt will also help bring out the flavors.
- Reserve about 1 cup of the mixture and refrigerate for later.
- Add the pieces of chicken to the yogurt mixture. Make sure all the pieces of chicken are coated then cover and refrigerate at least 2 hours.
- When you are ready to cook – preheat the grill to 350F.
- Begin assembling the skewers. I like to start with chicken (tapping excess marinade off) then red pepper and two pieces of onion. repeat until you have 4 pieces of chicken per skewer.
- Clean and oil your grill grates. Place skewers on indirect heat, rotating every 5-8 minutes. Cook until internal temp is 165F. Try not to overcook to avoid dry chicken.
- Carefully remove from heat and serve with the remaining marinade/dipping sauce. For a complete dinner eat over a simple Greek Salad of lettuce, olives, and feta cheese!
Notes
- When threading the chicken on the skewer try to get it tight, try to avoid having pieces dangling from the skewers. Thes bits will burn too quickly.
- I used two pieces of onion inbetween the chicken so it didn’t get overcooked before the chicken was finished.
- Serving suggestions: Over a salad, with a side of lemon orzo or roasted veggies!
Keywords: Greek, chicken, lemon, skewers, red pepper, onion, grilling, fresh herbs, thyme, oregano