Yogurt-Marinated Chicken Skewers (Pan-Cooked) with Greek Salad
Add some Mediterranean flair to your table with these Yogurt-Marinated Chicken Skewers and Greek Salad! Juicy chicken is coated in a zesty yogurt marinade and pan-seared to golden perfection alongside colorful veggies. Served with a fresh, herby Greek salad loaded with feta, olives, and a tangy vinaigrette—it’s a vibrant, feel-good meal that’s perfect for any night of the week!
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Servings: 3
Ingredients
For the Chicken Skewers:
- 1 lb boneless, skinless chicken breast
- 1 cup plain Greek yogurt
- 3 cloves garlic
- 1 tbsp olive oil
- 2 tbsp ButcherBox Lemon Pepper Bright & Zesty Seasoning
- 1 tsp salt
- 1/2 tsp 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 tsp dried oregano
- 1/4 cup extra virgin olive oil
- 1-2 tbsp red wine vinegar
- Salt and freshly ground black pepper to taste
- Handful of fresh mint
Instructions
Homework
- Homework Soak Skewers (if wooden) in water for at least 30 minutes or overnight to prevent burning.
Preparation
- 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.
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