Greek Chicken Kabobs (Printer-Friendly Layout)
Tender chicken on skewers bursting with herbs and citrus, perfect for grills, meal prepping, or quick healthy eats.
# Ingredients You'll Need:
→ Marinade
01 -
0.5 teaspoon paprika if you feel like it
02 -
0.5 teaspoon black pepper, ground
03 -
1 teaspoon sea salt, the fine stuff
04 -
1 tablespoon dried oregano
05 -
3 cloves garlic, smashed up
06 -
15 ml red wine vinegar
07 -
45 ml fresh lemon juice
08 -
60 ml extra virgin olive oil
→ Kabob Assembly
09 -
Wooden or metal skewers
10 -
1 zucchini, thick slices (if you want)
11 -
1 bell pepper, big chunks (if you’re into that)
12 -
1 medium red onion, chunky pieces (as you like)
13 -
680 grams chicken breast or thigh, boneless and skinless, cut big (4 cm)
# Step-by-Step Instructions:
01 -
Toss olive oil, lemon juice, vinegar, crushed garlic, oregano, salt, pepper, and some paprika together in a mixing bowl. Whisk it all up nice and smooth.
02 -
Pop the chicken into a big bowl or bag. Pour all the marinade over. Flip and turn till everything’s coated. Slap on a cover and chill in the fridge for at least 30 minutes—2 to 8 hours knocks it out of the park.
03 -
Soak wooden skewers for half an hour so they don’t burn up. Stick chicken, onion, pepper, and zucchini (however you like) onto the skewers.
04 -
For stovetop: Get a grill pan hot on medium-high. Cook skewers, flipping them now and then, for 10 to 12 minutes till brown and done. For oven: Fire up your oven to 220°C. Put skewers on a foil-lined tray and bake 18 to 22 minutes flipping once—just don’t overdo it. For grill: Preheat to medium-high. Cook skewers for 10 to 12 minutes, half-turning, till there’s nice char and cooked through.
05 -
Grab the chicken kabobs while they’re still hot. Eat with pita, tzatziki, some rice, or a fresh salad—whatever sounds good.
# Extra Tips and Tricks:
01 -
Letting your chicken chill in marinade overnight makes it way juicier. Don’t crowd stuff together on the skewers or it won’t cook right.
02 -
You can stick these kabobs in the fridge ahead of time and just cook whenever you’re ready.