For those who like grills in their food, I have brought a perfect recipe that can be made easily for your dinner and also can be enjoyed at outdoor dinner parties. Yes! I am talking about Greek Chicken Kabobs. These kabobs are really very juicy and tasty and can be made by grilling with some veggies and other items we will discuss here.
The kabobs which we are going to make are a delicious and healthy dish made with juicy marinated chicken, colorful veggies, and flavorful spices. The chicken is typically marinated in a mixture of olive oil, lemon juice, garlic, oregano, and other herbs, and then skewered with veggies such as bell peppers, onions, and tomatoes. The kabobs are then grilled to perfection, resulting in a mouth-watering dish that's perfect for summer gatherings or a quick weeknight meal. Serve with a side of pita bread for a complete and satisfying meal.
INGREDIENTS FOR GREEK CHICKEN KABOBS
Greek Chicken Kabobs basically consists of chicken and taste like chicken grill as well. But if we use some variations of colorful peppers and onions, etc. it can become tastier and cheesier, so I use the following ingredients to make this recipe:
- Boneless, skinless chicken breasts or thighs, cut into chunks
- Red onion, cut into chunks
- Green bell pepper, cut into chunks
- Red bell pepper, cut into chunks
- Yellow bell pepper, cut into chunks
- Cherry tomatoes
- Olive oil
- Lemon juice
- Minced garlic
- Dried oregano
- Black pepper
- Wooden or metal skewers
HOW TO GRILL CHICKEN KABOBS
Grilling chicken kabobs is an interesting but tricky task. If you don’t follow the process I am sharing down here, your recipe can be spoiled because this is totally a tailored dish that wants proper attention and rules to be followed. Now, have a look at the process of grilling chicken kabobs:
- Preheat your grill to medium-high heat. I am using wooden skewers, so I soak them in water for at least 30 minutes to prevent them from catching fire.
- Take a bowl, and whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper to make the marinade.
- Add the chicken chunks to the marinade and toss to coat evenly. Let the chicken marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Thread the marinated chicken, onions, bell peppers, and cherry tomatoes onto the skewers, alternating the ingredients as you go.
- Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the veggies are tender and slightly charred.
- Remove the kabobs from the grill and let them rest for a few minutes before serving. You can garnish with chopped parsley or cilantro.
CAN YOU BAKE CHICKEN KABOBS IN THE OVEN?
Why not, if you have no access to the grills or you are afraid of burning while using grills, you can go the safe side while using an oven. The process to make kabobs in the oven is as under:
- Give heat to the oven at 400°F.
- Do all the necessary preparations and assemble of chicken with vegetables and put the finalized kabobs on the baking sheet.
- Bake for 25-30 minutes and flip them halfway through.
TIPS FOR THE BEST GREEK CHICKEN KABOBS
I recommend the following tricks in order to enjoy the Greek chicken kabobs with more fun and flavors:
- Cut the chicken and veggies into similar-sized chunks so they all cook evenly.
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate and tenderize the meat.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- If using metal skewers, brush them lightly with oil to prevent the food from sticking.
- Don't overcrowd the skewers - leave some space between the pieces so they cook evenly.
- Preheat the grill to medium-high heat before grilling the kabobs.
- Use tongs to turn the kabobs instead of a fork to prevent the juices from escaping.
- Let the kabobs rest for a few minutes before serving to allow the juices to redistribute.
STORING AND REHEATING LEFTOVERS
Storing, freezing, and reheating Greek chicken kabobs are so simple. These kabobs can be stored in an airtight container for up to 3 days while if you are using a freezer, these can be frozen for 3 months. To reheat just keep the leftovers in the microwave and let it warm but never let it get too hot that it loses the taste.
GREEK CHICKEN KABOBS
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon CHICKEN KABOBS
- 1 ½ pounds boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1 ½-inch pieces.
- 1 red bell pepper, seeded, cut into 1 ½-Inch pieces
- 1 yellow bell pepper, seeded, cut into 1 ½-inch pieces
- 1 red onion, cut into 1 ½-inch chunks
- 1 zucchini, sliced
- Make the marinade. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Marinate the chicken. 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.
- Thread skewers. 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.
- Grill the skewers. Place the kabobs on the preheated grill, and cook about 4 to 5 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.