at home
greek
summer
skewers
lamb
chicken
grilled
grilling
grilled chicken
bbq
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Grilled Lamb or Chicken Kebabs | #StayHome With Rachael

How To Make Grilled Lamb or Chicken Kebabs | #StayHome With Rach…

Tommy DiDario Styles Man Who Went Viral Offering To Do Odd Jobs …

How To DIY Sun Protection For Hair | Celebrity Hairstylist Ted G…

How To Do a Twist Braid | Summer Hair Trends | Celebrity Hairsty…

How To Make Quick Beef or Chicken Curry with Ginger and Leeks | …

Rachael + John Get Emotional Sharing Figurine Of "Angel Isaboo" …

Fear The Walking Dead Actress Jenna Elfman On Why She Thinks The…

Dharma & Greg Star Jenna Elfman Reminisces On The Show 20 Years …

How To Make Pasta con Poblano | Rachael Ray

This Incredible 15-Year-Old Baker Is Fighting Child Food Insecur…

NEW: Duff Goldman's No-Bake Chocolate Cream Pie + Buddy Valastro…

ALL NEW: Rach's Pasta alla Norma + A Summer Salad Made With BREAD

How To Grill Pork Tenderloin, Poultry Burgers + Burger Blends | …

How To Make a Negroni Royale Cocktail | John Cusimano

How To Grill Sausages The Right Way—Without Drying Them Out | Ra…

Rachael's Favorite Restaurants + Things To Do In The Adirondacks…

How To Make Tagliatelle with Ground Meat Ragu and Peas | Rachael…

How To Make Lemon-Blueberry Ricotta Cheesecake | Rachael's Siste…

How To Make Honey-Bourbon Glazed Chicken With Wild Rice | Chef J…

How To Make Kung Pao Chicken | Chef Jet Tila

Man Who Was Shot Saving Stranger's Life Starts Organization Devo…

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

The secret to Rach's easy lamb or chicken kebabs? A Greek-inspired marinade of yogurt, lemon, garlic and fresh herbs.

Rach pairs these kebabs—or "Ke-BOBs," as she likes to call them, in honor of virtually cooking them with her friend Bob Harper—with this ultimate summer menu:

Ingredients

For the marinade:
  • About ¼ cup Greek yogurt
  • 1 lemon, zested and juiced
  • About ¼ cup extra-virgin olive oil (EVOO)
  • 4 cloves garlic, grated
  • 2 teaspoons red pepper flakes or ground black pepper
  • About 2 teaspoons kosher salt
  • 1 packed tablespoon fresh finely chopped, or 1 teaspoon dried oregano
  • 1 packed tablespoon fresh finely chopped, or 1 teaspoon dried thyme 
For the kebabs:
  • 2 pounds boneless leg of lamb or boneless skinless chicken breast, cut into 1½-inch pieces (large bite-size) 
  • One small handful fresh bay leaves, optional
  • Non-aerosol cooking spray

Yield

Serves: 4 to 6

Preparation

For the marinade, combine ingredients in large bowl, add meat, toss to coat and refrigerate 30 minutes. Thread meat on metal skewers, adding fresh bay every 3 to 4 pieces, if using.

Preheat grill to medium-high with 1 section turned off for indirect heat. Spray grill surface with oil. Cook skewers 12 to 15 minutes, turning occasionally and moving to indirect heat as kebabs brown. (Kebabs can also be broiled in center of oven under high, 12 to 15 minutes, turning occasionally.)