Greek Chicken Kabobs
Tender Greek chicken kabobs marinated in Mediterranean spices and grilled for a delicious, healthy meal.
Ingredients
For the Chicken Marinade:
- 1 ½ lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1 tsp ground cumin (optional, for added depth)
- ½ tsp salt
- ¼ tsp black pepper
For the Kabobs:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 zucchini, sliced into rounds (optional)
- Wooden or metal skewers
For Serving:
- Tzatziki sauce
- Pita bread
- Fresh parsley or dill for garnish
- Lemon wedges
Instructions
Prepare the Marinade:
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.
Marinate the Chicken:
- Add the chicken pieces to the marinade, toss to coat well, and cover.
- Refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
Prepare the Skewers:
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Thread the marinated chicken, bell peppers, onion, and zucchini onto the skewers, alternating ingredients for a colorful presentation.
Grill the Kabobs:
- Preheat the grill to medium-high heat (about 400°F/200°C).
- Lightly oil the grill grates to prevent sticking.
- Grill the kabobs for about 10-15 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F/75°C).
Serve & Enjoy:
- Remove kabobs from the grill and let them rest for a few minutes.
- Serve with warm pita bread, tzatziki sauce, and fresh parsley or dill.
Notes
- For extra juicy chicken, use boneless skinless chicken thighs instead of breasts.
- If you don’t have a grill, cook the kabobs on a grill pan over medium-high heat.
- Marinate the chicken overnight for even more flavor.