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Greek Chicken Kebabs

Summer kebab recipe that pairs well with grilled halloumi, toasted pittas, salad and sweet potato fries




20 minutes (plus 8 hours marinating)


15 minutes, depending on bbq heat etc


1 tbsp Carla’s Greek Marinade 

600g chicken breast, cut into chunks 

Half a pot natural Greek yoghurt 

1 tbsp lemon juice 

pinch of salt

2 cloves garlic, crushed 

1 courgette 

2 red peppers 

1 red onion


  • Mix half a pot of natural Greek yoghurt, 1 tbsp lemon juice, a pinch of salt, 1 tbsp of Carla’s Greek Marinade and 2 cloves of crushed garlic. 

  • Combine well. 

  • Place the chicken breast pieces into a bowl and cover with the marinade, mixing to make sure all the chicken is well covered. 

  • Cover and refrigerate for 8 hours to marinate. 

  • When you’re almost ready to cook, cut the red onion, courgette, and red peppers into chunks. 

  • Build the skewers, alternating between the chicken and the veg. 

  • Heat the bbq to a medium-high heat, and grill until the chicken is cooked but still moist and the vegetables are starting to char slightly. 

  • Serve with toasted pittas, salad and sweet potato fries. 

  • Also goes beautifully with grilled halloumi seasoned with Carla’s Herb Salt.

Carla's product used in this recipe:

Greek Marinade Blend

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