Chicken Kebabs.

Marinate for at least four hours. You may not want to do too much longer as the lemon juice and yoghurt can begin to "cook" the chicken.


  • 1 boneless, skinless chicken breast per 3-4 people
  • 1 container of plain yoghurt
  • Juice from 1 lemon
  • 4 cloves of garlic smashed
  • 1 tbs of dried oregano
  • 1/2 tsp of freshly ground pepper
  • 2 tbs red wine vinegar
  • 2 tbs of olive oil
  • 2 tbs of finely chopped fresh dill
  • 4-6 wooden skewers
  • 1 medium Vidalia onion
  • 6-8 whole mushrooms
  • 1 green pepper
  • 1 red pepper

Now Cook:

1. Place all the ingredients right into the yoghurt container and stir. If it looks like it might overflow, pour a little bit of the yoghurt into a resealable plastic bag to make room.

2. Cut the chickent breast(s) into bite sized pieces.

3. Poke the chunks of chicken with a knife so the marinade can be absorbed into the meat.

4. Add the chicken to the resealable bag and half the yoghurt marinade. Seal, toss till the chicken is thoroughly covered and put in the fridge a minimum of 2-4 hours. Reserve the rest of the marinade and put in the refrigerator.

5. Take the bag out of the fridge about an hour before you plan to cook to get the chicken to room temperature.

6. While the chicken is coming to room temperature, soak the skewers in water for at least half an hour so they won't burn on the bbq.

7. Cut the mushrooms in half. Cut the onion in half, then cut each half again and split the onion. Cut the peppers into bite size pieces.

8. Make skewers by placing a piece of chicken, red pepper, mushroom, onion and green pepper. Continue till the kebab is made and repeat for each of the skewers

9. Place the skewers in a container and pour the marinade from the bag over the kebabs so they are covered.

10. Heat the bbq to 325F.

11. Place the kebabs on the bbq and cook for 15-20 minutes until done, flipping occasionally so they don't burn.

12. Serve with the reserved marinade.

Hint: If you have made my tzatziki recipe, you can forego the marinade. Put 2-3 tbs of the tzatziki into the resealable bag instead and serve kebabs with the tzatziki.

This recipe also goes well with my spicy feta spread recipe