Greek Chicken Kabobs
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.
Servings 5
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
- I used fresh thyme, rosemary and parsley.