These Greek Chicken Kabobs are quickly becoming a family favorite. We have made these many times and had them with guests and they are a pleaser for sure. I paired these kabobs up with a yummy Mediterranian Quinoa Salad, which I will post about as well. The kabobs are full of bright citrus flavor and, when cooked right, super tender and juicy!
2 chicken breasts
1/2 cup plain greek yogurt
1/4 cup olive oil
1/4 cup lemon juice
zest of 1 lemon
1 TBSP balsamic vinegar
2 tsp greek seasoning
5 garlic cloves, minced
3/4 tsp kosher salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 red pepper
1/4 red onion, 2 really big thick slices
skewers
1- Prepare the chicken by pounding it to an even thickness all the way around. When even, cut into 1 inch by 1-inch pieces.
2- Combine the greek yogurt, olive oil, lemon juice, zest, balsamic vinegar, greek seasoning, garlic, salt, pepper, and red pepper flakes in a small mixing bowl.
3- Combine chicken pieces and marinade in a ziplock bag. Massage marinade all over chicken pieces to ensure good coverage and let sit in the refrigerator for 8 hours (massage bag every few hours).
4- Cut pepper and red onion into 1-1 1/2 inch pieces.
5- Remove chicken from the refrigerator and start threading meat, peppers, and onion onto skewers.
6- Heat grill to 400°F. When heated, add skewers and grill roughly 4 minutes per side or until chicken pieces have reached an internal temperature of 165° and vegetables are tender but still crisp.
**Randi's Side Notes**
~If you use wooden skewers make sure that you soak them in water for at least 30 minutes before putting them on the grill. This will help to prevent them from lighting on fire.
~Cooking time may vary depending on how thick your chicken and vegetable pieces are. Use your best judgment.
Posts
