Carrie’s Experimental Kitchen

Lemon Yogurt & Basil Grilled Chicken Kebobs

Boneless chicken marinated in Greek yogurt, fresh basil and lemon juice,  skewered with fresh garden vegetables; then grilled to perfection.

Boneless chicken marinated in Greek yogurt, fresh basil and lemon juice, skewered with fresh garden vegetables; then grilled to perfection.

I first made this recipe for Lemon Yogurt & Basil Chicken Kabobs back in 2011 and they were SO good that this recipe has made it into three separate published cookbooks: Carrie’s Experimental Kitchen (yours truly), The Greek Yogurt Cookbook (Lauren Kelly) and The Greek Yogurt Diet (Dr. Sonali Ruder).  I’ve made these a few times since the first time and have tweaked the recipe slightly so I decided to share it here on the blog as well.

Lemon Yogurt & Basil Grilled Chicken Kabobs

The first time I made these Lemon Yogurt & Basil Grilled Chicken Kabobs, I used a lemon flavored yogurt; however, every time I’ve made it since, I’ve used plain Greek yogurt and added in lemon zest and juice for the flavoring. It is a bit more natural using these ingredients without losing the flavor. For this recipe you will need: plain Greek yogurt, fresh basil, lemon, boneless chicken and fresh vegetables to add to the skewer. (I used plum tomatoes, zucchini, onion and mushrooms.)

 Boneless chicken marinated in Greek yogurt, fresh basil and lemon juice, skewered with fresh garden vegetables; then grilled to perfection.

You can use boneless chicken breasts or tenderloins; then cut them into pieces. (Ten tenderloins make about 25-30 pieces). Add the cut pieces of chicken to a resealable plastic bag; then in a separate bowl combine the yogurt, lemon zest and juice and basil. Add the mixture to the bag and massage it into the chicken so that all of the pieces are coated; then refrigerate for at least 2 hours or up to overnight.

About 30 minutes before you are ready to grill, soak wooden skewers in warm water so they don’t burn when placed on the grill. Next, you can cut your vegetables into large pieces. Make sure they are large enough to allow for shrinking when cooked. If they are too small, they will fall off of the skewer while grilling. Layer the chicken and vegetables on the skewer alternating pieces of chicken with the vegetables; then grill until the chicken is cooked through and white in the center; approximately 15-20 minutes.

We really love the flavor of these Lemon Yogurt & Basil Chicken Kabobs. With Memorial Day and Summer BBQ’s on the horizon, now is the perfect time to try this recipe as these are a great way to feed a crowd. ~Enjoy!

*Print Recipe Card Below to Make at Home!*

4.67 from 3 votes
Lemon Yogurt & Basil Grilled Chicken Kabobs
Lemon Yogurt & Basil Grilled Chicken Kebobs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Boneless chicken marinated in Greek yogurt, fresh basil and lemon juice, skewered with fresh garden vegetables; then grilled to perfection.
Course: Main Entree
Author: Carrie's Experimental Kitchen
Ingredients
  • 4 pieces Boneless Chicken Breasts (or 10 Chicken Tenders cut into thirds); approximately 25-30
  • 1 c . Plain Greek Yogurt
  • 2 tbsp . Fresh Basil, chopped
  • 1 Lemon, zest and juice
  • 10-12 Skewers
  • 2" Pieces of cut raw vegetables (onions mushrooms, zucchini, tomatoes, peppers, etc)
Instructions
  1. In a medium sized bowl, combine the yogurt, basil, lemon zest and juice; mix well.
  2. Add the chicken to a large resealable bag; then add the yogurt mixture. Refrigerate for at least 2 hours or up to overnight.
  3. Soak wooden skewers in water for 30 minutes prior to grilling so the wood doesn't burn on the grill. Layer vegetables and chicken on the skewers; then grill until cooked through; approximately 15-20 minutes.
Recipe Notes

*Allow for an additional 2 hours up to overnight for refrigeration time before grilling.

 

Boneless chicken marinated in Greek yogurt, fresh basil and lemon juice, skewered with fresh garden vegetables; then grilled to perfection.

 

 

 

*This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon. 


17 Comments

  1. Linda @ 2 Cookin' Mamas
    June 1, 2016 at 8:28 am - Reply

    I’ve baked chicken with a topping of yogurt and cheese and it comes out so moist! Now that I’ve seen your recipe I don’t know why I never tried it for grilling too. Thanks for the inspiration!

  2. Heather S
    June 1, 2016 at 1:22 pm - Reply

    This looks so good! We have freshly butchered chicken so this would be perfect!

  3. Cheryl
    June 1, 2016 at 5:31 pm - Reply

    These look so good and so simple! Pinning!

  4. Terry Poage
    June 1, 2016 at 6:41 pm - Reply

    They look so good, thanks for sharing.

  5. Margaret Vasut
    June 1, 2016 at 6:58 pm - Reply

    My husband will be grilling this up soon!

  6. Michelle P
    June 1, 2016 at 7:21 pm - Reply

    OOOO, this sounds yummy!

  7. Michelle Ford-Copley
    June 2, 2016 at 12:31 am - Reply

    omgosh! I love cutting calories and fat with yogurt instead of sour cream and this sounds wonderful. It is grilling season and I have to MAKE myself cook on the stove this time of year. I love my grill! I will be trying this over the weekend!

  8. cleo sids
    June 2, 2016 at 12:21 pm - Reply

    Looks so colourful and amazing.

  9. KalynsKitchen
    June 3, 2016 at 11:13 am - Reply

    Happy Friday! Just letting you know I featured this recipe today in my weekly Low-Carb Recipe Love on Fridays post. I hope a lot of my readers will come and get the recipe for their menu next week!

  10. J. Husin
    June 6, 2016 at 12:53 pm - Reply

    This kebab looks delicious. Perfect for my Keto diet! Thanks!

  11. Brigid OHara
    June 7, 2016 at 7:04 am - Reply

    I have been looking for a great new grilling recipe to try and this looks amazing. I can’t wait to try it for dinner. Thank you!

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