These Greek chicken kebabs are incredibly flavorful and a perfect option for both outdoor and indoor grilling. Chunks of chicken breast are drenched in lemon, garlic, oregano, and olive oil before being skewered with loads of colorful vegetables. Everything comes off the grill tender, juicy, and insanely delicious.
Ingredients
For marinade:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For chicken kebabs:
- 1 1/2 pounds boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1 1/2-inch pieces.
- 1 red bell pepper, seeded, cut into 1 1/2-Inch pieces
- 1 yellow bell pepper, seeded, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch chunks
- 1 zucchini, sliced
Description
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To make the marinade, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
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Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.
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Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.
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Place the kabobs on the preheated grill, and cook about 5-7 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.
- Serve with lemon wedges and tzatziki sauce.
- To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
- To Reheat: Simply re-heat in the microwave until the chicken and vegetables are warmed through.
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