Few things scream “summer” more than kabobs do. And there’s good reason that they’re so popular too. Not only can they feed a large crowd, but they pair easily with any side and are a great balance of protein with healthy carbs as well. There’s no doubt about it, firing up the grill just got even tastier with this Greek grilled chicken kabob recipe.
- 2 lb. boneless, skinless chicken breasts
- 3 tbsp. extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 4 cloves garlic, minced
- 1 tbsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 2 small red onions, quartered into 1 inch pieces
- 1 small zucchini, cut into 1/2 inch pieces
- 1 small summer squash, cut into 1/2 inch pieces
- 2 red bell peppers, cut into 1 inch pieces
Start by cutting the chicken breasts into 1-inch squares and then place in a large mixing bowl. With a small mixing bowl, whisk together the garlic, oregano, salt, paper, olive oil, and vinegar. Pour the mixture over the chicken pieces and stir to coat evenly. Place the chicken in the refrigerator to marinate for at least 30 minutes, or up to 3 hours.
If you’re using wooden skewers, soak the skewers in water for at least 20 minutes. When you’re ready to start grilling, preheat the grill to medium-high heat.
Next, thread a piece of chicken onto the skewer. Then, alternate pieces of red bell pepper, zucchini, yellow squash, and red onion until you’ve reached the end of the skewer, ending with chicken. You’ll want to repeat these steps with the remaining skewers, then discard the excess marinade.
Finally, it’s time to grill. Grill the kabobs until the chicken is fully cooked through. Turn the skewers every few minutes to ensure an even cook. Transfer everything to a serving plate and squeeze the lemon over the top. Serve when warm and enjoy!
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