Greek Chicken Kabobs
These Greek chicken kabobs are a summer grilling staple! They're juicy, flavorful, and best served with my homemade tzatziki sauce.
Servings: 6 servings
Equipment
- Metal Skewers My favorite skewers for grilling!
- Lodge Indoor Grill This grill pan has been my savior for indoor grilling.
Ingredients
Marinade
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken Kabobs
- 1 ½ pounds boneless skinless chicken breasts about 3 large chicken breasts, cut into 1 ½-inch pieces.
- 1 red bell pepper seeded, cut into 1 ½-Inch pieces
- 1 yellow bell pepper seeded, cut into 1 ½-inch pieces
- 1 red onion cut into 1 ½-inch chunks
- 1 zucchini sliced
Instructions
- Make the marinade. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Marinate the chicken. Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.
- Thread skewers. Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.
- Grill the skewers. Place the kabobs on the preheated grill, and cook about 4 to 5 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.
- Serve with lemon wedges and tzatziki sauce.
Notes
Nutrition
Calories: 135kcal | Carbohydrates: 11g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 460mg | Potassium: 487mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 77mg | Calcium: 42mg | Iron: 1mg