Greek Marinated Chicken Kebabs

greek-marinated-kebabs Photo: Romulo Yanes


  • 1 small sweet onion, such as Vidalia, coarsely chopped
  • 2 medium plum tomatoes, quartered
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh oregano
  • 2 cloves garlic, peeled
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 4 boneless, skinless chicken breast halves (about 1 1/2 lb. total), cut into 2-inch pieces
  • 4 small whole-wheat pitas
  • 1/2 English cucumber, sliced
  • 1/4 cup Greek yogurt


1. In a blender, puree onion, tomatoes, lemon juice, oregano, garlic, 1 Tbsp. oil, 1 tsp. salt and 1/2 tsp. pepper. Transfer to a ziplock bag and add chicken; seal and shake. Refrigerate for at least 2 hours, turning bag once or twice.

2. If using bamboo skewers, soak in water for at least 30 minutes. Preheat grill to medium-high. Remove chicken from marinade (discard marinade) and thread on skewers, about 3 pieces each. Oil grill grates. Grill kebabs, turning, until lightly charred on outside and cooked through, 10 to 15 minutes.

3. Place kebabs on warmed pitas with cucumber and a dollop of yogurt. Season with additional salt and pepper, if desired; serve.

  • Prep Time:
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  • Total Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 314
Fat per serving: 8g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 41g
Carbohydrate per serving: 20g
Fiber per serving: 3g
Cholesterol per serving: 111mg
Iron per serving: 2mg
Sodium per serving: 513mg
Calcium per serving: 44mg

Good to Know

If you use bamboo skewers, be sure to soak them in water before grilling for at least 30 minutes. It'll prevent them from catching on fire.