It tends to feel like summer is dwindling down when Labor day finally comes and the cooler, almost-fall breeze rolls in. Last weekend we were finally able to turn off the A/C and enjoy having the windows wide open. IT WAS GLORIOUS!
But…just because summer is coming to an end doesn’t mean grilling season has to.
So I bring you a delicious recipe for greek chicken kabobs that not only makes a healthy dinner, but is also easy to whip up during the weeknights.
Now I don’t know about you, but I’m a huge lover of Mediterranean inspired cuisine. Give me all of the feta, olives, hummus, greek rice and tomatoes. Oh and we can’t forget about the cool cucumber yogurt tzatziki sauce now can we?
If you haven’t made my homemade easy tzatziki yet, you must!
Greek chicken kabobs marinade
These greek chicken kabobs are first marinated in a zesty greek dressing before being placed on the grill. This is to ensure the chicken is not only full of greek flavors, but is also tender and delicious. The greek marinade I like to use for chicken kabobs is full of flavor. Here are the ingredients you’ll need:
- fresh lemon juice
- red wine vinegar
- garlic powder or fresh garlic
- dijon mustard
- dried oregano
- salt and pepper
I absolutely love when there are tender, sweet bell peppers served with my greek chicken, so we’re using all three stoplight bell peppers in recipe, too! However, you can feel free to use your own veggies such as zucchini, mushrooms or cherry tomatoes.
How to cook chicken kabobs in the oven
I realize not everyone owns a grill, so I’ve also included instructions on how to make these chicken kabobs in the oven — and they’re just as yummy. Here’s how to do it:
Step 1: Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Step 2: Thread on the chicken and veggies as directed in the recipe. If using wooden skewers, you need to make sure to soak them for 15 minutes before cooking; this is to prevent burning in the oven or on the grill.
Step 3: Place skewers on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through. Chicken is done when no longer pink, or when a meat thermometer reads 165 degrees F. Serve with sauce, roasted potatoes or rice of choice!
I hope you enjoy this easy grilling recipe for greek chicken kabobs. Don’t forget that delicious homemade tzatziki sauce for dipping!
Greek Chicken Kabobs
- For the chicken:
- 1 pound boneless skinless chicken breast
- 2 tablespoons lemon juice (from about half a lemon)
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder (or 3 cloves minced garlic)
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- Place chicken cubes in large bowl. Add olive oil, lemon juice, dijon mustard, garlic powder, oregano, salt and pepper. Mix chicken together and let marinate in refrigerator for 15-30 minutes
- White chicken is marinating, cut red bell pepper, green bell pepper, yellow bell pepper and red onion into 2x2 inch pieces (to be skewered). Cut chicken into cubes, about 1 1/2 inches long.
- Preheat grill to medium-high heat.
- Place peppers, onions and chicken pieces onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 8 skewers total.
- Grill skewers for 8-10 minutes on each side, or until meat is cooked through and vegetables are tender.
Serve kabobs with tzatziki sauce and whatever else you’d like (potatoes, rice, quinoa are all great options). Serves 4, 2 kabobs each.
If using wooden skewers, make sure to soak them for 15 minutes before cooking; this is to prevent burning in the oven or on the grill.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats