Now I can get my family to eat practically anything cooked on the grill. And grilling kabobs is definitely a favorite. Using the always popular chicken with a quick greek inspired rub with sliced zucchini and bell pepper. You can alternate with any favorite vegetables or proteins you have on hand. The seasoning also stores well for a future repeat of this dish!
These kebabs were delicious! The chicken was easy to make and flavorful. It’s zesty, with just a little kick to it. The zucchini and peppers were the perfect accompaniment on the kabob. But this will work great with just about any vegetable.
I served it alongside some spiced rice and a side of greek yogurt! So go break out your long-forgotten-about skewers. And let’s get grilling!
I give my oldest daughter a kid safe knife to get in on the zucchini fun. But always be prepared with extra veggies. As you can see she got a LITTLE carried away!
Greek Chicken Kabobs
1lb Chicken breasts, cut into 1-inch pieces. (boneless, skinless)
2 Red bell peppers, cut into 1-inch pieces.
2 Medium zucchini, cut into 1-inch pieces.
2 Cloves garlic, minced.
2 Tablespoons lemon juice, fresh.
2 tablespoons oregano
1 Tablespoon kosher salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon onion powder
2 Teaspoons paprika
2 Teaspoons dried parsley
2 Teaspoon Basil
2 Teaspoons dried Dill
1 Teaspoon Thyme
1 Teaspoon ground nutmeg
1 Teaspoon cinnamon
Mix all spices well. Store in a jar or airtight container.
Start by cutting up your chicken breasts into one-inch pieces and place into a large bowl. Drizzle with olive oil salt and pepper.
Add minced garlic, lemon juice to the bowl.
Season chicken liberally with greek seasoning.
Mix well. Set aside.
Slice zucchini into 1-inch slices.
Core and cut bell pepper into 1-inch pieces.
Place veggies in a separate bowl and lightly drizzle with olive oil to prevent from sticking.
Alternate placing chicken cubes, zucchini and bell peppers on your prepared skewers. I prefer metal over wooden skewers. But if you use wooden make sure to soak them in water for at least thirty minutes before using. Grill the kebabs (or broil) until the chicken is no longer pink and juices run clear. About 4-5 minutes per side.