Grilled Greek Chicken Kabobs (Print Version)
# Ingredients:
→ Chicken Kebabs
01 -
1 ½ lbs. chicken thighs or chicken breasts
02 -
3 Tbsp. olive or avocado oil, divided (2 for chicken, 1 for vegetables)
03 -
2 Tbsp. freshly squeezed lemon juice
04 -
2 bell peppers (red, green, or a mix)
05 -
1 red onion or sweet onion
→ Homemade Greek Seasoning
06 -
2 tsp. dried oregano
07 -
2 tsp. dried basil
08 -
1 tsp. dried parsley
09 -
1 tsp. dried dill
10 -
1 tsp. onion powder
11 -
1 tsp. garlic powder
12 -
½ tsp. dried rosemary
13 -
½ tsp. dried thyme
14 -
½ tsp. cinnamon
15 -
1 tsp. black pepper
16 -
2 tsp. salt
→ To Serve
17 -
Fresh parsley, finely chopped
18 -
Tzatziki Sauce (optional)
# Instructions:
01 -
Soak wooden skewers in a shallow dish filled with 1-inch of water for at least 10-15 minutes.
02 -
Cut chicken thighs or breasts into 1 to 1-½ inch pieces.
03 -
Whisk together oregano, basil, parsley, dill, onion powder, garlic powder, rosemary, thyme, cinnamon, black pepper, and salt in a small bowl.
04 -
In a large bowl, combine 2 tablespoons oil, lemon juice, and 2 tablespoons of the Greek seasoning mix. Add chicken pieces and toss until well coated. Marinate for 15 minutes while preparing the vegetables.
05 -
Cut bell peppers and onion into 1 to 1-½ inch pieces. Place in a large bowl, drizzle with the remaining tablespoon of oil and sprinkle with the remaining Greek seasoning mix. Toss until well coated.
06 -
Thread vegetables and chicken onto skewers in an alternating pattern. This should yield approximately 8 filled skewers.
07 -
Place skewers on a grill over medium to medium-high heat. Grill for 12-15 minutes, rotating every 2-3 minutes. Move skewers from front to back to ensure even cooking. Chicken is done when internal temperature reaches 165°F (74°C) as measured with a meat thermometer.
08 -
Garnish with freshly chopped parsley and serve with tzatziki sauce if desired.
# Notes:
01 -
Nutritional information is calculated for one skewer without tzatziki sauce.
02 -
Greek seasoning and tzatziki sauce can be prepared up to two days in advance.
03 -
Chicken and vegetables can be cut the day before, but wait to marinate until day of cooking.
04 -
Kabobs can be assembled up to 24 hours in advance.