Savor the fresh flavors of the Mediterranean with this kabob recipe. Grilled chicken marinated in a yogurt-basil sauce with zucchinis, bell pepppers, and grape tomatoes all served on a skewer.
My sister first introduced me to Martha Stewart’s Yogurt-Basil Chicken Kabob recipe a little over five years ago, and this is my slightly modified version. The flavors are fresh and delicious. It’s one of those recipes that people always ask me to share. I thought about naming this recipe “Nerja Chicken Kabobs” because the combination of flavors reminds me of a small town I visited while living in Spain called Nerja. Nerja is a beautiful coastal town with views of the Mediterranean, beautiful beaches, cliff side coves, and phenomenal food. Hopefully someday I will go back there with my family, but I digress…
Kabobs are fun to eat and visually impressive but do require some work to assemble. Make sure to give yourself plenty of prep time when making this recipe.
I’m not a huge vegetable eater, but I will eat grilled vegetables. I love how this recipe has a good blend of colors: green zucchini, purple onion, orange and yellow bell peppers, red tomatoes, and green basil.
The first step of this recipe is making the marinade for the chicken thighs. Chop up purple onion and basil and pulse in food processor with yogurt.
You only need to pulse a few times until you get a fairly smooth consistency. Reserve about a cup of this sauce in the refrigerator to use as dipping for the kabobs.
Transfer marinade to a mixing bowl. Now, trim excess fat off of chicken thighs, cut into pieces and add chicken to bowl with remaining yogurt mixture. Stir to coat the chicken and refrigerate for at least 45 minutes. While the chicken is marinating, soak 15-20 bamboo skewers in water. Preheat your grill to 450°F. As grill is heating up, chop up vegetables and toss them with olive oil and sprinkle with salt and pepper. Being careful not to poke yourself, thread chicken and vegetables onto skewers. I normally start with chicken or zucchini as they are the easiest to push all the way to the end of the skewer. This recipe makes about 15 skewers, so it’s a nice recipe to have when you are hosting. Grill kabobs on direct heat, turning occasionally, until chicken has an internal temperature of 165°F, about 15 minutes.
Serve with the reserved yogurt marinade for dipping. Happy grilling!