Yogurt-Marinated Chicken Skewers (Pan-Cooked) with Greek Salad
Chef Jay
Rated 5.0 stars by 1 users
Author:
Chef Jay
Hey there, it’s Chef Jay! 🔥🍗 Get ready to bring bold Mediterranean vibes to your kitchen with these Yogurt-Marinated Chicken Skewers with Greek Salad! Tender chunks of chicken soak up a creamy, zesty marinade, then sizzle to golden perfection in a hot skillet—no grill required! 🍋🧄🌿 Paired with a refreshing Greek salad loaded with tomatoes, cukes, olives, feta, and a punchy oregano vinaigrette, this dish is sunshine on a plate ☀️🥗✨
Ingredients
For the Chicken Skewers:
-
1 lb boneless, skinless chicken breast
-
1 cup plain Greek yogurt
-
3 cloves garlic
-
1 tablespoon olive oil
-
2 tablespoons ButcherBox Lemon Pepper Bright & Zesty Seasoning
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 red onion
-
2 bell peppers (any color)
-
Wooden or metal skewers (If wooden, soak in water for at least 30 minutes or overnight)
For the Greek Salad:
-
2 medium ripe tomatoes
-
1 cucumber
-
1/2 red onion
-
1/2 cup Kalamata olives
-
1 block feta cheese
-
1 clove garlic
-
1 1/2 teaspoons dried oregano
-
1/4 cup extra virgin olive oil
-
1–2 tablespoons red wine vinegar
-
Salt and freshly ground black pepper, to taste
-
Handful of fresh mint
Mise en Place 🔪
-
Large mixing bowls
-
Grater or microplane
-
Knife and cutting board
-
Skewers (wooden or metal)
-
Grill pan or large skillet
-
Tongs
-
Measuring spoons and cups
Directions
Homework 📖
Soak Skewers (if wooden) in water for at least 30 minutes or overnight to prevent burning.
Prep 🥒
Cut chicken into 1 1/2-inch cubes
Cut red onion and bell peppers into 1 1/2-inch chunks
For the salad: wedge tomatoes, slice cucumber into half-moons, and thinly slice red onion
Cube or slice feta, and chop mint
In a large bowl, mix Greek yogurt, grated garlic, olive oil, ButcherBox Lemon Pepper Bright & Zesty Seasoning, salt, and pepper.
Add chicken and toss until well-coated. Cover and refrigerate for 15–20 minutes (or longer for more flavor).
How to Cook 🍳
Thread marinated chicken, red onion, and bell pepper pieces onto skewers, alternating and leaving space between for even cooking.
Heat a grill pan or large skillet over medium-high heat and brush lightly with oil.
Place the skewers in the pan without overcrowding.
Cook for 10–12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
In a small bowl, whisk together grated garlic, oregano, olive oil, red wine vinegar, salt, and pepper.
In a separate large bowl, combine tomatoes, cucumber, red onion, olives, and feta.
Pour dressing over the salad and toss gently. Top with chopped mint before serving.