Mediterranean Grilled Chicken Kebabs

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WINE PAIRING: Graham Norton Sauvignon Blanc, 750 ml Rich and juicy with Honeysuckle, Lanolin and Savory, Saline Elements to the Plump peach and Melon

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Note: Wash hands with soap and water.
1. Cut chicken breasts into 1-2 inch cubes.
2. In a large bowl, whisk together yogurt, Mediterranean Grille Sauce, salt, pepper and parsley. Add chicken and toss until all pieces are coated. Cover and place in the refrigerator to marinate for at least 2 hours.
3. Soak 4-6 wooden skewers in water until well saturated. Remove chicken from refrigerator and place onto skewers.
4. Grill over medium-high heat, turning to sear each side. Continue grilling until chicken is cooked through. Serve over Greek salad or with a side of rice and vegetables.
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