Greek Artichoke Chicken Kabobs are marinated with the bold flavors of lemon and garlic for a mouthwatering and easy summer grilling recipe! These chicken kabobs are tender, juicy, and perfect for dipping into an amazing artichoke yogurt sauce!
Place the cubed chicken in a large zip-top bag. Add the olive oil, lemon juice, salt, pepper, oregano, basil, and dill.
Seal the bag and massage the marinade into the chicken.
Refrigerate for at least one hour and up to 24 hours.
When you are ready to assemble the kabobs, preheat the grill to medium.
Remove the chicken from the refrigerator and assemble 8 kabobs by skewering the chicken, artichokes, onion, and cherry tomatoes until each skewer is full.
Grill for 10-15 minutes turning 3-4 times during cooking for even browning.
Serve with yogurt sauce if desired.
FOR THE YOGURT SAUCE:
In a small bowl mix together the Greek yogurt, chopped artichoke heart quarters, garlic dill, salt, pepper, lemon juice, and feta cheese.
Cover the sauce and chill for at least one hour before serving with the kabobs.
Before serving, taste the sauce and adjust seasoning to taste if necessary.
Notes
NOTE: You will only need one can of quartered artichoke hearts for this recipe. Be sure to set aside 3 of them for your yogurt sauce. The rest will be used for the kabobs.