Greek Chicken Kebabs

Greek Chicken Kabobs. Flashback this Friday with another favorite kabob recipe of mine. Now I can get my family to eat practically anything cooked on the grill. And grilling kabobs is 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 are delicious! The chicken marinade is easy to make and flavorful. It’s zesty, with just a little kick to it. And the zucchini and peppers were the perfect accompaniment on the kabob. But this will work great with just about any vegetable. You could even use only veggies to make this vegetarian and allow them to marinate before grilling. I served it alongside some spiced rice and a side of greek yogurt! So go break out your skewers and let’s get grilling!

Enjoy,

Xo- Ayesha

 

 

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.

Greek Seasoning

Two 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 and 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 wood, 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.

 

Honey And Soy Marinated Steak Kabob

Honey And Soy Marinated Steak Kabob. A recipe for all of my steak lovers out there. The marinade is put together with honey, soy sauce, ginger, garlic, and a little red pepper flake for heat. Probably all the things that you already have in your kitchen. And in just twenty minutes your ready to go. Just thread your meat onto a skewer and grill to perfection. Perfect for grilling indoors or outdoors. It can also be assembled in advance to save time. And I have both served this as an appetizer and a main dish alongside some rice and a quick salad. Nothing says “fun dinner” like eating yummy grilled kabobs. Your family will love this easy and delicious marinade. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Honey And Soy Marinated Steak Kabob

Honey And Soy Marinated Steak Kabob

1 1/2- 2 pounds ribeye or sirloin, cut into 1-inch cubes.
1/4 cup olive oil
1/2 cup soy sauce
One tablespoon Dijon
Two tablespoons honey
Two cloves garlic, minced.
1-inch ginger, minced.
One tablespoon shallot, minced.
Pinch red pepper flakes
Pinch black pepper
wooden or metal skewers

In a bowl or sizeable glad bag combine the soy, oil, garlic, ginger, dijon, shallot, honey, and peppers into a bowl/bag and mix well. Add meat and allow to marinate for at least 20 minutes. Assemble kabobs by threading the meat onto the skewers and grill about 3-4 minutes per side or until you’ve reached the desired doneness. Allow your kabobs to rest before serving. Enjoy!