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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.
Greek Chicken Kabobs
Ingredients
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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[pinit]
Love this, I do!! Would love to read about the orzo salad you made alongside too. Did you use a similar dressing for it?
oh Jamie, I almost bit the computer screen, that looks amazing
I love the simple idea of this meal. I will be back for the orzo salad-Yum!
Those kabobs look fabulous! I need to get some metal skewers, I’m not crazy about the wood ones anymore. :)
Jenn
Yum! :)
I also try to do a special Sunday night dinner. It starts the week off on the right foot.
These are gorgeous! So glad grilling season is here in NJ!
These are beautiful. What a great on-the-porch dinner!
Love chicken kabobs. We have been breaking out the grill quite a bit here in Pa, too!
I am currently dtying oregano, thyme, parsley and rosemary in the backyard. Wonder if dried herbs will work?! [K]
It’s definitely hard to mix things up when you’re pressed for time during the week, but the weekend is the perfect time for experimentation! These kabobs look delicious.