High-Protein Chicken Kabobs with Greek Salad

Introduction

Chef Emma here, and this is the kind of dinner I lean on when I want something fresh, filling, and still totally weeknight-friendly. These high-protein chicken kabobs taste bright and herby, and the Greek salad on the side makes the whole meal feel like a little backyard vacation.

High-Protein Chicken Kabobs with Greek Salad

High-protein grilled chicken kabobs marinated in lemon, garlic, oregano, and Greek yogurt, served with a crisp Greek salad and simple lemon-olive oil dressing. Fresh, filling, and family-friendly.

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Ingredients Equipment Method Notes

Ingredients

  

• For the Chicken Kabobs
• – 8 oz plain Greek yogurt
• – 1 tbsp dried oregano
• – 1 tsp onion powder
• – 1 tsp garlic powder
• – 1 tsp salt
• – 1/2 tsp black pepper
• – 1 lemon zested and juiced
• – 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• – 1/2 large red onion cut into wedges
• – 2 Roma tomatoes cut into wedges (or 1 cup cherry tomatoes)
• – Optional: nonstick spray or oil for grill grates
• For the Greek Salad
• – 10 oz romaine lettuce chopped
• – 2 Roma tomatoes diced
• – 1 English cucumber diced
• – 1/2 large red onion thinly sliced
• – 3/4 cup Kalamata olives pitted and halved
• – 4 oz feta cheese crumbles
• For the Dressing
• – 1/4 cup extra-virgin olive oil
• – 2 tbsp fresh lemon juice
• – 2 garlic cloves minced or grated
• – 1 tbsp red wine vinegar
• – 1 tsp dried oregano
• – Salt and pepper to taste

Equipment

• Outdoor grill or grill pan
• – Skewers (metal or wooden)
• – Medium bowl
• – Zip-top bag (optional for marinating)
• Salad bowl
• – Small jar or bowl (for dressing)
• – Tongs
• – Instant-read thermometer (recommended)

Method

 

1. Make the marinade: In a medium bowl, stir together Greek yogurt, oregano, onion powder, garlic powder, salt, pepper, lemon zest, and lemon juice.
2. Marinate the chicken: Add chicken cubes to a zip-top bag (or bowl). Add marinade, toss to coat, and refrigerate 1 to 4 hours.
3. Prep grill: Preheat grill to medium-high and lightly oil the grates. If using wooden skewers, soak them in water for 30 minutes first.
4. Build skewers: Thread chicken onto skewers, alternating with red onion and tomato. Discard any remaining marinade.
5. Make dressing: In a small jar or bowl, combine olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper. Shake or whisk.
6. Make salad: Add romaine, tomatoes, cucumber, red onion, and olives to a large bowl. Toss with dressing and top with feta. Chill while chicken grills.
7. Grill: Grill skewers, turning often, about 10–15 minutes total, until chicken reaches 165°F internally.
8. Serve: Plate Greek salad and top with chicken kabobs (or serve alongside).

Notes

– For extra protein, add a side of plain Greek yogurt tzatziki or serve with a scoop of cooked quinoa.
– Storage: Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Store salad separately for best texture (up to 4 days).
– If cooking indoors, use a grill pan over medium-high heat and cook in batches to avoid steaming.

CALORIES: 527
PROTEIN: 63g

I love that you can prep the chicken ahead, then cook it fast on the grill (or a grill pan) while you toss the salad. It’s simple, budget-conscious, and perfect for busy families who still want big flavor.

Summary

Juicy lemon-garlic oregano chicken cooks on skewers, then you serve it with a crisp Greek salad (romaine, tomatoes, cucumber, red onion, olives, feta) and a quick lemon-olive oil dressing for a protein-forward meal.

Nutrition Facts

Tips and Variations for High-Protein Chicken Kabobs with Greek Salad

• Marinate for at least 1 hour (up to 4 hours) for the juiciest, most flavorful chicken, then discard leftover marinade.
• If you use wooden skewers, soak them in water for about 30 minutes so they don’t burn on the grill.1.FamillyRecipes.com – Brand Strategy Document.docx​
• Meal-prep shortcut: chop the salad veggies and mix the dressing ahead, but add the feta right before serving so it stays fresh.
• Variations: swap chicken breast for chicken thighs for extra juiciness; add bell pepper chunks to the skewers; serve with store-bought tzatziki to keep it extra fast.

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