Grilled Pepperoncini Chicken Kabobs with Spicy Yogurt Sauce & Maroulosalata

Tangy, spicy and incredibly tender, these grilled Pepperoncini Chicken Kabobs with Spicy Yogurt Sauce make a fantastic addition to any cookout. The trick is to marinate the chicken in the brining liquid from pickled pepperoncini peppers before grilling. The brine brightens and tenderizes the meat, while a wood-fired grill adds a smoky finish. Serve the kabobs with a light Maroulosalata (Greek lettuce salad) and simple sides for a Mediterranean-inspired meal.

Ingredients You Need for the Grilled Pepperoncini Chicken Kabobs

• Chicken: Boneless, skinless chicken thighs are my preference — they’re juicy and flavorful. Substitute chicken breast if you want a leaner option, or use pork loin.
• Pepperoncini Peppers: Use pickled pepperoncini with minimal ingredients and no artificial colors. Read labels to find a simple jarred variety.
• Garlic: Fresh garlic adds depth. Adjust the amount to taste.
• Seasonings: Oregano, paprika and red chili flakes work well in the marinade; feel free to experiment with your favorite spices.
• Vegetables: Skewer onions, zucchini, bell peppers or cherry tomatoes with the chicken for color and nutrition. Cut vegetables to the same size as the chicken pieces for even cooking.
• Lemon: Lemon wedges are nice for squeezing over the finished kabobs.

Ingredients You Need for the Spicy Yogurt Sauce

• Greek Yogurt: Non-fat Greek yogurt is thick and high in protein, but use your preferred variety.
• Pepperoncini Peppers and Brine: A few finely chopped pickled pepperoncini and 1–2 tablespoons of the brining liquid make the sauce bright and spicy.
• Fresh Dill: Finely chopped dill adds color and aroma. Substitute parsley, chives or oregano if preferred.
• Garlic: One clove of grated garlic lends a mild bite; increase to taste.
• Extra-Virgin Olive Oil: A tablespoon smooths the texture and adds richness, especially if using non-fat yogurt.

What Are Pepperoncini Peppers?

Pepperoncini are mildly spicy peppers typically sold pickled in jars. They work well in salads, sandwiches, antipasto platters and savory recipes, and the brining liquid makes an excellent addition to marinades. The salty, tangy, slightly spicy brine helps tenderize meat and adds vivid flavor.

What Do You Serve with the Grilled Pepperoncini Chicken Kabobs?

These kabobs pair nicely with rice, roasted Greek potatoes or a fresh Maroulosalata. Maroulosalata is a simple Greek lettuce salad of shredded romaine, cucumber, green onion, dill, oregano and feta, dressed with olive oil and red wine vinegar. It’s light, refreshing and balances the spicy chicken.

Alternative Cooking Methods

• Grill: If you don’t have a wood pellet grill, cook the kabobs on a gas or charcoal grill over direct, medium heat. Adjust times for your equipment.
• Air Fryer: Air fry at 400°F for about 15 minutes, flipping halfway, if you don’t have a grill.
• Grill Pan: A heavy, high-heat pan like cast iron will give a good crust when cooked on the stovetop.
• Oven: Roast skewers on a baking sheet in a 450°F oven for about 15 minutes, or until the thickest parts reach 165–180°F. For chicken breast or pork loin, remove at 160°F, tent with foil and rest to reach 165°F to avoid drying.

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5 from 3 votes

Grilled Pepperoncini Chicken Kabobs with Spicy Yogurt Sauce

Tangy, spicy and incredibly tender, these grilled Pepperoncini Chicken Kabobs with Spicy Yogurt Sauce are perfect for your next cookout.

Prep Time: 35 minutes

Cook Time: 20 minutes

Marinating Time: 1 hour

Total Time: 1 hour 55 minutes

Servings: 3 servings

Ingredients

For the Spicy Yogurt Sauce:

• ¾ cup non-fat Greek yogurt
• 3 pepperoncini peppers, finely chopped, plus 2 tablespoons brining liquid
• 1 clove garlic, finely grated
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon freshly cracked black pepper

For the Maroulosalata:

• 1 head romaine lettuce, thinly shredded
• 2 Persian cucumbers, sliced into half-discs
• 3 green onions, thinly sliced
• ¼ cup fresh dill, finely chopped
• 5 ounces feta cheese, crumbled
• ½ teaspoon dry oregano
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon freshly cracked black pepper

For the Grilled Pepperoncini Chicken Kabobs:

• 2 pounds boneless, skinless chicken thighs, cut into 2″ pieces
• ¼ cup pepperoncini brining liquid
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic
• 1 teaspoon dry oregano
• 1 teaspoon paprika
• ½ teaspoon dry red chili flakes (optional)
• 1 teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 zucchini, cut into discs
• ½ red onion, cut into small pieces
• ½ lemon, for serving

Instructions

For the Spicy Yogurt Sauce:

• Combine yogurt, chopped pepperoncini, brining liquid, garlic, dill, olive oil and black pepper in a bowl. Stir to combine, taste and adjust seasoning or brine as needed. Cover and refrigerate at least 30 minutes before serving. Keeps up to 4 days in the refrigerator.

For the Maroulosalata:

• In a large bowl, combine shredded lettuce, cucumber, green onion, dill, feta and oregano. Whisk together olive oil, red wine vinegar and black pepper, toss with the salad, taste and adjust seasoning. Serve alongside the kabobs.

For the Grilled Pepperoncini Chicken Kabobs:

• Toss chicken with pepperoncini brining liquid, olive oil, garlic, oregano, paprika, chili flakes (if using), salt and pepper. Cover and refrigerate 1 to 6 hours.
• Preheat your grill to high heat (about 500°F). If using a different grill, preheat accordingly.
• Thread chicken onto skewers, alternating with onion and zucchini pieces.
• Grill the kabobs on the lower grate until char marks form, about 8 minutes. Flip and cook until the thickest portion reaches 165–180°F. If using chicken breast, remove at 160°F and rest to reach 165°F.
• Transfer kabobs to a platter, squeeze lemon over top and serve with Spicy Yogurt Sauce and Maroulosalata.

Nutrition

Calories: 2824kcal
, Carbohydrates: 47g
, Protein: 217g
, Fat: 196g
, Saturated Fat: 68g
, Sodium: 4654mg

Nutrition information is automatically calculated and should be used as an approximation.

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