Greek Chicken Kabobs

Name: Greek Chicken Kabobs
Prep time: 35 min
Cook time: 15 min
Total time: 4 h 50 min
Yield: 8 -10 kabobs
Ingredients: 2 lbs. chicken breast; 2 red bell pepper; 1 pint cherry tomato; 2 zucchini; 1 red onion; 1/4 cup olive oil; 3 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 1 tablespoon oregano; 2 tsp EACH paprika; 2 tsp EACH garlic powder; 1 tsp EACH onion powder; 1 tsp EACH ground cumin; 1 tsp EACH ground coriander; 1 tsp EACH sugar; 1 tsp EACH salt; 1/4 tsp EACH cayenne pepper; 1/4 tsp EACH black pepper; 1 recipe tzatziki

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Prep Time
35 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 50 mins
Servings
8 -10 kabobs
Course
Main Course
Cuisine
Mediterranean

Greek Chicken Kabobs

Victor Mills

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Greek Chicken Kabobs are a restaurant quality recipe you’ll be making all year long, great for family dinners, entertaining or special occasions! Chicken breasts are drenched in a lemon, balsamic, garlic, oregano, paprika, cumin, coriander olive oil bath then threaded onto skewers with bell peppers, zucchini and red onions then baked or grilled to juicy, smoky charred perfection. The fresh, bright, tangy, zesty Greek Chicken Kabobs can be served straight off the skewers dunked in refreshing tzatziki with a side of lemon rice or the chicken can be piled in pitas, salads, grain bowls, etc. No matter how you serve them, everyone will love these flavor bursting skewers!

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Ingredients

Servings

CHICKEN AND VEGGIES

2 lbs. chicken breast cut into 1 1/4 inch cubes
2 red bell pepper sliced into 1 1/2 inch chunks
1 pint cherry tomato or grape tomato; firm but ripe
2 zucchini cut into 1/2 inch slices
1 red onion large; cut into 1 1/2 inch chunks

MARINADE

1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon oregano dried
2 tsp EACH paprika
2 tsp EACH garlic powder
1 tsp EACH onion powder
1 tsp EACH ground cumin
1 tsp EACH ground coriander
1 tsp EACH sugar
1 tsp EACH salt
1/4 tsp EACH cayenne pepper
1/4 tsp EACH black pepper

FOR SERVING

1 recipe tzatziki (or use store-bought)

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Instructions

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MARINADE

Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you using to marinate the chicken). Remove 2 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, refrigerate.
Add chicken to remaining Marinade and stir to coat. Marinate 4-8 hours in the refrigerator.
If using wooden skewers, soak them in water until ready to use.

TZATZIKI

Meanwhile, prepare Tzatziki according to recipe directions.

ASSEMBLE

When ready to cook, thread chicken and veggies snuggly onto skewers.

GRILLING INSTRUCTIONS

Clean, generously grease grill with vegetable oil and heat to medium-high heat.
Once hot, add chicken kabobs and grill for approximately 8-12 minutes, until they reach an internal temperature of 160 degrees F on an instant read thermometer, rotating once halfway through cooking; let rest 5 minutes before serving.
Serve with chilled Tzatziki. Kabobs are also delicious with my Greek Lemon Rice, and pita bread.

OVEN INSTRUCTIONS

Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan. You may also line on a lightly greased, foil lined baking sheet.
Bake in the oven for 16-22 minutes or until they reach 160 degrees F, flipping the skewers half way through cooking.
Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook. Let rest 5 minutes before serving.
Serve with chilled Tzatziki. Kabobs are also delicious with my Greek Lemon Rice, and pita bread

Notes

See post for lots of serving suggestions and leftover ideas!
Marinade: can be whisked together up to 3 days in advance.
Chicken: the raw chicken can be chopped up to 2 days before cooking the kabobs or it can be left in the marinade for up to 8 hours.
Veggies: can be sliced and refrigerated up to 4 days in advance.
Assembled kabobs: can be stored while marinating in a shallow dish. Make sure to rotate the kabobs frequently so they marinate evenly.
To store: Remove the chicken and veggies from the kabobs into an airtight container. Store in the refrigerator for 3-4 days.
Stovetop reheat: Heat a tablespoon of olive oil in a skillet and heat over medium low heat. Add the chicken and veggies and heat until warmed through, adding a splash of water for added moisture if needed.
Microwave reheat: Reheat in the microwave at 30-second intervals, taking care not to overcook.
Oven reheat: Cover chicken kabobs with foil and reheat in the oven for 5-8 minutes at 350 degrees F or just until warmed through. You may reheat the kabobs on the skewers if reheating them in the oven.