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!
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.
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.