Greek Chicken Kabobs

Our weeknight dinners can become a little monotonous at times, but I make an effort to change things up on Sundays. Whether it’s an in depth recipe that takes hours to prepare or just a simple fresh marinade, I always try to incorporate something new to our repertoire.

Since it’s really warming up in Ohio, we have been using our grill to cook dinner on a regular basis. When we have time, we love to fire up the charcoal and hang out on the deck to enjoy the weather. What smells better than a fiery charcoal grill on a warm spring evening?

This past Sunday, I wanted to create a meal that was rich with Greek flavors. I decided on grilled chicken kabobs that were bathed in an amazing marinade. I paired the kabobs with grilled asparagus and orzo pasta tossed with fresh peppers, cucumbers, tomatoes, olives, feta and a mouth-watering Greek dressing.

Although this marinade smelled a little odd, the flavor of the grilled kabobs was very fresh and delicious. I will definitely use this marinade again and can’t wait to experiment with different types of proteins. I imagine shrimp and fish would turn out quite fantastic. If I piqued your interest with the mention of the orzo salad, stop back on Wednesday for the recipe.

 

Want to save this recipe?

Enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe

Greek Chicken Kabobs

By: Jamie

4.84 from 6 ratings

Prep: 5 minutes mins

Cook: 10 minutes mins

Marinate Time: 4 hours hrs

Total: 4 hours hrs 15 minutes mins

Servings: 5

SaveSaved Pin Print

Fire up the grill for these easy and flavorful Greek chicken kabobs. Be sure to marinate the chicken for at least 4 hours before cooking.

Ingredients

1x2x3x

Marinade

• ▢ ½ cup olive oil
• ▢ ¼ cup freshly squeezed lemon juice
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons Dijon mustard
• ▢ 2 tablespoons dried oregano
• ▢ 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
• ▢ 2 tablespoons chopped fresh parsley
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Kabobs

• ▢ 2 pounds boneless skinless chicken breast
• ▢ 1 red bell pepper cut into 2 inch pieces
• ▢ 1 green bell pepper cut into 2 inch pieces
• ▢ 1 large sweet onion peeled and cut into wedges

Instructions 

• In a small bowl, mix together all the marinade ingredients.
• In a large resealable plastic bag, place the marinade, chicken, red and green bell peppers, and onion wedges. Seal and mix to coat. Refrigerate 4 to 24 hours.
• When ready to cook, preheat grill for medium-high heat.
• Discard marinade and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Notes

- I used fresh thyme, rosemary and parsley.

Nutrition

Calories: 447kcal, Carbohydrates: 11g, Protein: 40g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 0.02g, Cholesterol: 116mg, Sodium: 286mg, Potassium: 919mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1143IU, Vitamin C: 65mg, Calcium: 76mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

You may also like

Lemon Chicken Orzo Soup

Sheet Pan Fajitas

Cranberry Chicken Salad

Watermelon Feta Salad