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Greek Chicken Kabobs

  • Prep Time: 15 minutes
  • Cook Time: 12 - 14 minutes
  • Servings: 4
  • Course: Main Dish

Kebabs are fun to eat, giving fresh presentation to tried-and-true flavors. Plus, the smaller pieces of meat cook quickly, letting you get this meal on the table in just 30 minutes.

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  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice plus 2 teaspoons, divided
  • 3 tablespoons snipped fresh oregano
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds chicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
  • 1 cup grape tomatoes
  • 6 ounces plain low-fat yogurt
  • 1/2 cup shredded cucumber
  • 4 Greek pita flatbreads
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Aluminum Foil. Lightly coat foil with cooking spray; set pan aside.

Step 2

In a medium bowl, whisk together lemon peel, 3 tablespoons lemon juice, oregano, oil, garlic, 1/2 teaspoon salt and pepper. Add chicken; toss to coat. Thread chicken and tomatoes onto six to eight long skewers. Place skewers in the prepared baking pan; drizzle with any remaining lemon mixture. Broil 4 to 5 inches from the heat for 12 to 14 minutes or until chicken is done (165°F), turning once halfway through broiling.

Step 3

Meanwhile, in a small bowl, combine yogurt, cucumber, the remaining 2 teaspoons lemon juice and the remaining 1/4 teaspoon salt.

Step 4

Remove chicken and tomatoes from skewers. To serve, spread yogurt mixture on flatbreads. Top with chicken and tomatoes.

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