Grilled Chicken Shish Kebab


  • 4 large boneless skinless chicken breasts, cut into large 1½-inch pieces
  • 2 tablespoons olive oil
  • 1-2 large lemons, juiced
  • 6 cloves garlic, minced
  • Salt, pepper, oregano and thyme, to taste
  • 1 cups plain Greek yogurt (or you can substitute 1/2 cup kefir dressing and 1/2 cup sour cream)

YIELD: 4 kebabs

Nutrition Information:

  • Per Kebab
  • Calories - 297cal
  • Total Fat - 8.6g
  • Carbohydrates - 9.2g
  • Dietary Fiber - 0.2g
  • Total Sugars - 7.8g
  • Protein - 46g


In a large gallon ziplock bag, add the olive oil, lemon juice, minced garlic, and spices. Mix to combine. Add the Greek yogurt or substitute. Mix thoroughly.

Add the chicken pieces to the ziplock bag containing the marinade. Transfer chicken to the refrigerator and allow chicken to marinate for 30 minutes or up to 4 hours

If using wooden skewers, prepare them by soaking in warm water for at least 10-15 minutes before using.

Mist the preheated grill with oil or cooking spray and set to medium-high heat.

Thread chicken, one piece at a time, onto skewers. Repeat until all the chicken has been threaded onto skewers. Discard any leftover marinade.

Transfer the kabobs to the grill. Grill until golden brown with light grill marks and cooked to 165° F, turning occasionally, approximately 15 minutes.

Remove from the grill and serve alongside marinated grilled veggies and tahini sauce. Enjoy!

This recipe was adapted from the original by

It has been so hot lately that I don't even dare turning on the stove or oven inside the house. I have been utilizing the grill more to cook our daily meals, but there are only so many burgers and bbq chicken you can eat before you get sick of it. These Grilled Chicken Shish Kebabs were a great change this past week. I pared it with grilled marinated zucchini and red onion and drizzled everything with homemade tahini sauce. Everyone enjoyed it!

These Kebabs almost did not happen at all. When I went to marinate the chicken, I realized what I thought was greek yogurt was actually cottage cheese, YIKES! So, I had to improvise. I knew I needed something with cultures to help tenderize the chicken, so I found a bottle of Trader Joe's Cucumber Kefir Dressing and split that half and half with sour cream. Guess what? It worked! The chicken turned out tender and flavorful, worked great!

Colleen Saltarelli
Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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