Deliciously tender lemon- and yogurt-marinated grilled chicken kebobs make for a vibrant summer cookout. The grilled chicken skewers are served alongside grilled flatbreads, tzatziki, and an herbed salad made with grilled zucchini, tomato, and red onion.
Yogurt Marinated Grilled Chicken Kebobs with Grilled Zucchini Salad
Prep Time
25 mins
Cook Time
20 mins
Marinating time
4 hrs
Total Time
45 mins
Tender lemon and yogurt-marinated grilled chicken kebobs make for vibrant summer cookout fare. The grilled chicken skewers are served alongside grilled flatbreads, tzatziki, and an herbed salad made with grilled zucchini, tomato, and red onion.
Recipe Type: Dinner
Keyword: grilling
Makes: 6 servings
Author: Elizabeth Stark
Marinated Chicken
  • 2 pounds Shenandoah Valley Organic Boneless Skinless Chicken Thighs, cut into 2-inch pieces
  • 1 cup plain yogurt, preferably full-fat
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 10 cloves garlic, smashed, peeled, and finely minced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons sumac
  • 1 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 4 tomatoes, seeded and sliced 1/2-inch thick
  • 1/2 a red onion, sliced paper thin
  • 1/4 teaspoon sea salt, plus more for sprinkling, divided
  • 4 zucchini, ends trimmed and cut lengthwise into 1/2-inch thick slices
  • 3 tablespoons extra virgin olive oil, plus more for brushing, divided
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup chopped mint leaves
  • 1/4 cup chopped parsley leaves
  • 1/4 teaspoon sumac, plus more for finishing
To Serve
  • 6 flatbreads, optional
  • Sliced cucumbers tossed with sea salt, optional
  • Tzatziki or toum sauce, optional
  • Fresh herbs, optional
  1. Prep chicken and set in a large container with a tight-fitting lid. In a small mixing bowl, combine all remaining marinade ingredients. Pour marinade over chicken, gently folding it in so everything is coated nicely. Cover and refrigerate at least 4 hours but preferably overnight.
  2. The day-of, prepare a hot grill.
  3. Thread chicken onto skewers (metal skewers make things much simpler), keeping chicken pieces close to the skewer by folding and piercing chicken in more than one spot where necessary, and set aside.

  4. In a medium-sized bowl, toss tomatoes and red onions with a generous pinch of sea salt and set aside. Whisk to combine lemon juice, olive oil, and 1/4 teaspoon sea salt. Set aside.
  5. When grill is hot, brush zucchini on both sides with olive oil, and sprinkle with sea salt and sumac. Grill 4 - 5 minutes per side, until zucchini are nicely browned with a little char. Set aside.
  6. Next, grill chicken skewers by laying them on the grill with a little space between each skewer. Once chicken is nicely browned (about 4 - 6 minutes depending on the heat of your grill), flip skewers and cook until the other side is equally browned. Grilled chicken can be kept warm in a 200 degree F oven.
  7. Finally, grill flatbreads, if serving.
  8. Just before serving, drain any accumulated juices from the tomato mixture. Drizzle with dressing and toss in herbs. Arrange zucchini on a platter, top with tomato mixture and another splash of dressing. Take a quick taste and add additional sea salt or a sprinkle of sumac as needed.

  9. Serve salad and chicken kebabs (either on or off the skewer), plus any other accompaniments, right away.