Greek Chicken Kabobs

Chicken kabobs on a plate with pita bread, sliced tomatoes and cucumbers.

These Greek chicken kabobs are made with chicken breast pieces marinated in lemon, garlic and herbs then grilled to perfection! They are tender, juicy and full of flavor.

Prep Time: 5

Cook Time: 10

Marinate: 1

Total Time: 1 15

Servings:

Ingredients

1 ½ pounds boneless, skinless chicken breasts
¼ cup olive oil
2 lemons , juiced
3 Tablespoons freshly chopped oregano , or 1 Tablespoon dried
1 Tablespoon freashly chopped parsley , or 1 teaspoon dried
2 teaspoons minced garlic
1 ½ teaspoons Kosher salt
½ teaspoon ground black pepper

Instructions

Thaw and trim chicken breasts. Pat down with paper towels. Cut into 1 1/2" cubes and place in a zip-top bag or a large bowl.
In a small bowl, mix together the olive oil, lemon juice, oregano, parsley, garlic, salt, and pepper.
Pour the marinade over the chicken. Then place into the refrigerator for at least 1 hour and up to 6 hours.
Preheat the grill to medium-high heat. Thread the chicken onto the skewers (see note).
Grill chicken kabobs for 5 to 6 minutes per side, or until a thermometer reads 160°F to 165°F and the center is no longer pink).
Let the chicken kabobs rest for a few minutes before serving.

Notes

Skewers: If using wooden skewers, soak them for 30 minutes before threading the chicken to avoid burning.

Vegetables: You can thread your favorite vegetables on with the chicken as well. We like to add sliced zucchini, bell peppers and red onion.

Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.

Nutrition