Description

These Greek chicken kabobs are inspired by the flavors of chicken souvlaki.

Ingredients

Scale

1 ½ pounds boneless skinless chicken breasts (cut into bite-sized pieces)
1 green bell pepper (cut into 1-inch pieces)
1 red bell pepper (cut into 1-inch pieces)
1 small zucchini (cut into ½-inch thick pieces)
½ red onion (cut into 1-inch pieces)
lemon wedges (for serving)
⅓ cup olive oil
3 tablespoons fresh lemon juice (about 1 lemon)
3 cloves garlic (minced)
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: For the marinade, in a medium bowl, combine ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, toss well to coat, and refrigerate for at least 30 minutes or up to 4 hours.
Step 2: Place the vegetables in a large bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
Step 3: Remove chicken from the marinade, allowing excess to drip off. Discard the marinade and thread the chicken and vegetables onto skewers.
Step 4: Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 10 to 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 5: Serve the skewers with lemon wedges and tzatziki if desired.

Notes

Chicken Kabobs can be broiled in the oven. Place skewers on a foil-lined pan and turn the broiler to high. Broil 4-5-inches from the heat for 5-6 minutes per side or until chicken reaches 165°F. Serve with rice, Greek potatoes, or tuck into a pita and top with tzatziki.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Chicken, Entree
Method: Grilling
Cuisine: American, Greek

Nutrition

Serving Size: 1 serving
Calories: 286 kcal
Sugar: 4 g
Sodium: 277 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0.02 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 109 mg

Keywords: Greek chicken kabobs, chicken souvlaki, grilled chicken, summer dinner, healthy skewers