Easy Greek Marinated Chicken Kabobs
These kabobs feature marinated chicken infused with bold lemon and garlic flavors, served on skewers with optional vegetables for a delightful meal.
Ingredients
For the Marinade
- ¼ cup olive oil Extra virgin olive oil recommended
- 3 tablespoons fresh lemon juice Juice from about 1 lemon
- 1 tablespoon red wine vinegar Or substitute with more lemon juice
- 3 cloves garlic, minced Fresh garlic preferred
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika Optional for extra flavor
For the Kabobs
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 1 medium red onion, chopped into large chunks Optional
- 1 piece bell pepper, chopped into large pieces Optional
- 1 medium zucchini, sliced into thick rounds Optional
- 1 packet wooden or metal skewers If using wooden skewers, soak in water for 30 minutes
Instructions
Marinade Preparation
- In a bowl, mix together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and optional paprika. Whisk until well combined.
- Add the chicken pieces to the marinade, making sure each piece is well coated. If using optional vegetables, add them to the marinade as well. Cover the bowl and let it marinate for at least 30 minutes.
Skewer Assembly
- Soak wooden skewers in water for a few minutes if using. Thread the marinated chicken and optional vegetables onto the skewers alternately, leaving space between each piece for even cooking.
Cooking
- Preheat your grill or grill pan. Once heated, place the skewers on the grill. Cook until the chicken is golden brown and has nice grill marks, turning occasionally.
- Ensure the chicken is fully cooked and the juices run clear. Let the skewers rest for a few moments after grilling.
Notes
For best flavor, marinate the chicken longer, up to overnight. Use a mix of colorful vegetables for added flavor and appearance. Ensure skewers are soaked to avoid burning.