St. Lucifer Greek Marinated Chicken Kabobs

St. Lucifer Greek Marinated Chicken Kabobs


  • 1 1/2 cups Greek 2% yogurt (we use Fage)
  • 1/2 cup lemon juice from 2 lemons
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon of St. Lucifer Divine Virgin - Habanero Infused EVOO
  • 1 tablespoon of dill, finely chopped
  • 1 tablespoon of parsley, coarsely chopped
  • 1/2 tablespoon kosher salt
  • 2 cloves of garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon St. Lucifer Habanero Table Spice
  • 2 pounds skinless, boneless chicken thighs, cut into 1 1/2 inch cubes. Chicken breast also works.


  • Whisk together yogurt, lemon juice, olive oil, St. Lucifer Divine Virgin - Habanero Infused EVOO, dill, parsley, salt, garlic, black pepper, cumin, St. Lucifer Habanero Table Spice in a medium bowl.
  • Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours or up to 12 hours.
  • Thread chicken tightly onto skewers, so the chicken is all touching.
  • Clean and oil the grilling grate. Set grill to medium-high heat. Let heat until the grill reads 350-400°F.
  • Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side.
  • Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

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