featured recipe
Super Greek Chicken Kabobs
DATE: August 05, 2026
- Time: 45 mins.
- Serves: 6
Featured product
Super Greek
Greek Spice Blend
Super Greek Refill
Greek Spice Blend
Marinade
- 2 lb boneless skinless chicken thighs, cut into 1.5" cubes
- 3 tbsp Healthy On You ® Super Greek / Greek Spice Blend
- 3 tbsp olive oil
- Juice of 2 fresh lemons
- Zest of 1 lemon
- 4 garlic cloves, minced
- ¼ cup plain Greek yogurt
- 1 tsp kosher salt
Skewers
- red onion, cut into 1" chunks
- 2 zucchini, sliced into ½" rounds
- 1 cup cherry tomatoes
- 1 red bell pepper, cut into 1" chunks
- 1 tbsp olive oil (for vegetables)
To Serve
- Fresh lemon wedges
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ½ cup crumbled feta cheese
Directions
- MAKE THE MARINADE: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Greek yogurt, Super Greek Spice Blend, and kosher salt until well combined. The yogurt is the secret, it tenderizes the chicken and helps the spice blend cling beautifully.
- MARINATE THE CHICKEN: Add the chicken thigh cubes to the marinade and toss to coat thoroughly. Cover and refrigerate. Overnight is ideal, but even 2 hours makes a big difference.
- SOAK SKEWERS & PREP VEGETABLES: If using wooden skewers, soak in water for at least 30 minutes. Toss red onion, zucchini, cherry tomatoes, and bell pepper with olive oil and a pinch of salt.
- BUILD THE KABOBS: Thread marinated chicken and vegetables onto skewers, alternating pieces; chicken, onion, zucchini, tomato, pepper, repeat. Leave a little space between pieces so everything cooks evenly.
- PREHEAT THE GRILL PAN: Heat a grill pan over medium-high heat, around 400 degrees F. Lightly oil the surface. A very hot pan gives you gorgeous char marks and seals in the juices.
- COOK THE KABOBS: Place kabobs on the grill pan and cook, turning every 3-4 minutes, until chicken is cooked through and nicely charred in spots. Chicken is done at an internal temperature of 165 degrees F, about 12-14 minutes total.
- REST & SERVE: Remove kabobs from the pan and let rest for 5 minutes. Arrange on a platter, scatter parsley and crumbled feta over the top, and serve with fresh lemon wedges. [instruction-video-1]
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