⦁ 1/2 cup plain Greek yogurt (use full fat yogurt for best results)
⦁ Zest of 1 lemon
⦁ 1 tablespoon white balsamic vinegar
⦁ 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
⦁ 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
⦁ 6 medium garlic cloves, minced
⦁ 1/4 teaspoon red pepper flakes
for the skewers:
⦁ 3-4 boneless, skinless chicken breasts cut into 2-inch pieces for skewers
⦁ 1 large red bell pepper, seeded and cut into 1 1/2-inch cubes
⦁ 1 medium red onion, cut into 1 1/2-inch cubes
⦁ 6-8 skewers (if using wooden skewers soak in water for 30-minutes before grilling)
⦁ 1 teaspoon salt
⦁ 1 teaspoon fresh ground black pepper
⦁ 1/4 cup extra-virgin olive oil
⦁ 1/4 cup fresh lemon juice
- Combine all the marinade ingredients in a large zip lock bag. Seal and massage the bag to combine all the ingredients.
- Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag à few times while marinating.
- Preheat gas grill to 400F.
- Pour the marinated chicken pieces into à large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.