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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:


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


Serves: 4 to 6


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.)