These Greek chicken kabobs are juicy, delicious and roasted until perfect.
Put large chunks of marinated chicken and colorful zucchini, peppers and onions onto skewers and grill for your new summer dinner.
- smell: The skewers are Herby and fresh, marinated with a bright lemon, salted garlic and a classic Greek oregano mixture.
- Preparation Note: These are great for moving forward, assemble kabobs every day and be ready for the barbecue.
- Recommended tools: String wooden or metal on hands for last minute main course or fruit kabobs.
- Suggestions: Add tzatziki sauce and cucumber tomato salad for a delicious summer meal.
Chicken kabobs ingredients tips
- chicken: This recipe requires boneless, skinless chicken breasts. Boneless, skinless chicken thighs, pork cubes or prawns can also be used.
- vegetable: Go find all kinds of colorful chili peppers. Make sure to cut the vegetables to the same size and thickness so that they are cooked evenly. The whole button mushroom and thick eggplant slices are also a good choice.
- Marinate: Fresh lemon juice not only tenderizes the chicken, but also adds a little flavor.
- Variations: Rise up the flavor and mix together homemade Greek seasonings to add to the marinade. A tablespoon of rich second mustard or a small amount of honey can also enhance the flavor.
Leftovers?
Store the chicken and vegetables in a covered container in the refrigerator for up to 4 days. Reheat on the microwave or stovetop and scoop in a Pita pocket or on homemade Zoodles to energize a low-carb meal.
Once the Greek chicken kabobs are removed from the skewers, they can be frozen with zippered bags for up to 4 months.
Simpler summer strings
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Greek Chicken Kabobs
These Greek chicken kabobs are inspired by the flavor of chicken souvlaki.
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For marinade, In a medium bowl, combine ⅓ cups of olive oil, lemon juice, garlic, oregano, salt and pepper. Add the chicken, toss it nicely onto the coat, and refrigerate for at least 30 minutes or up to 4 hours.
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Add the vegetables to a large bowl and mix well with 1 tablespoon olive oil, ½ teaspoon salt and 1/4 teaspoon black pepper.
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Remove the chicken from the marinade to allow the excess to drip. Discard the marinade and tie the chicken and vegetables onto the skewers.
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Preheat the grill to medium heat. Add the skewers and cook, turning frequently for 10 to 15 minutes, or until the chicken is cooked and reaches an internal temperature of 165°F.
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If needed, serve with lemon wedges and tzatziki.
Suggestions: Serve with rice, Greek potatoes or stuffed into pita and serve with tzatziki.
Nutritional information is 1/4 of the recipe and is ⅓ of the marinade (since the rest is discarded).
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 286 | carbohydrate: 7g | protein: 38g | Fatty: 12g | Saturated fat: 2g | Polyunsaturated fat: 2g | Monounsaturated fat: 6g | Trans fat: 0.02g | cholesterol: 109mg | sodium: 277mg | Potassium: 904mg | fiber: 2g | sugar: 4g | Vitamin A: 1195IU | Vitamin C: 76mg | calcium: 30mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, main dish
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