These Greek Chicken Kebabs are the perfect BBQ food! They are so tasty and fill you up thanks to the protein from the chicken and the fibre from the veggies. If you don’t have a BBQ you can cook them on a grill pan on your stove-top.
Ingredients
- 1 3/4 – 2 lbs bonless skinless chicken breasts, diced into 1 1/4-inch cubes
- 1/4 cup + 2 Tbsp olive oil, divided, plus more for grill
- 3 Tbsp fresh lemon juice
- 1 Tbsp red vinegar
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 2 large red bell peppers, diced into 1 1/4-inch pieces
- 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
- 1 large red onion, diced into 1 1/4-inch wedges
Recipe Greek Chicken Kebabs
In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (used 3/4 tsp salt 1/4 tsp pepper). Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
Drizzle and toss veggies with 2 Tbsp of the olive oil (just left them on the cutting board and tossed them) and season lightly with salt.
Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
