Greek chicken kebabs


Greek chicken kebabsI promise I didn’t drop off the face of the Earth. And for those that anxiously await recipes from me, I apologize for the mini hiatus. But I promise this post’s recipe will be well worth it.

With the warm weather back, it’s the perfect reason to head outdoors and do some grilling. And what better way to get your entire dinner prepared in one fell swoop than with the help of some delectable kebabs? This Greek chicken kebab recipe puts chicken, bell peppers, zucchini, and onions together to create one truly delicious meal. Simply marinate the chicken with some Mediterranean spices, thread the chicken and veggies on the skewers, and grill to perfection.

Serve it alongside this light tzatziki, and you have the perfect Greek meal for dinner.

Makes about 9 kebabs

1¾ – 2 pounds boneless skinless chicken breasts, diced into 1¼-inch cubes
¼ cup + 2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoons red wine vinegar
3 cloves garlic, minced
2 teaspoons dried oregano
½ teaspoons dried basil
½ teaspoons dried thyme
½ teaspoons ground coriander
Salt and freshly ground black pepper
2 large red bell peppers, diced into 1¼-inch pieces
3 small zucchini, sliced into rounds slightly under ½-inch thick
1 large red onion, diced into 1¼-inch wedges


  1. Whisk together ¼ cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, and coriander in a bowl.  Season with salt and pepper to taste.
  2. Place the chicken in a gallon size resealable bag, pour the olive oil mixture over the chicken, and press the chicken into marinade. Seal the bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours). If you are using wooden skewers, soak them in water for 30 minutes.
  3. Drizzle 2 tablespoons of olive oil over the peppers, zucchini, and onions and toss. Then season lightly with salt.
  4. Preheat a grill over medium-high heat. Thread a bell pepper, onion, zucchini, and 2 chicken pieces onto the skewer and repeat as often as you need to fill the skewer.
  5. Brush the grill lightly with olive oil, place skewers on the grill, and grill until the chicken is cooked through (about 7-9 minutes), rotating once halfway through cooking. Garnish with parsley and serve warm with tzatziki sauce.

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