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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]
I’ve made this so many times since I found this recipe and it’s always a huge hit! I add crushed red chili peppers for a little kick – thanks so much for the recipe!
The chicken was flavorful and moist. I noticed there was no salt in this recipe. Was it omitted on purpose?
Thanks!
The recipe says to marinate the veggies and chicken together. Is this safe?
How exciting to find a recipe that calls for so many of the herbs I have growing on the deck right now. These kebobs were delicious!
trying this on friday! I have been looking for a good greek chicken kabob recipe, and this is totally the best looking one i have found! thanks a ton!!!
I cooked these kabobs for my husband on Father’s Day, accompanied by the greek orzo pasta. This meal was outstanding. A matter of fact, my husband just called me to tell me what an amazing dinner I made last night and asked how much was left over. I too have been thinking all day about the leftovers in the refrigerator. I better beat him home tonight or the leftovers will be gone before I get there. I highly recommend these yummy dishes!
Toni–
I am so thrilled that you enjoyed this meal. Thanks so much for taking time to come back and comment. I hope you enjoyed your leftovers. Have a fabulous week.
-Jamie
Yummy, I’m going to do this tonight, exactly what I’m looking for, will let you know how it goes!
I made this a couple weekends ago for friends and loved it so much am going to again tomorrow night. It was perfect! Great flavors! Thanks.