Greek Chicken Skewers
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Marinating time
30 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
334 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Greek Chicken Skewers
Description
This recipe starts by marinating cut chicken thighs along with bell pepper and zucchini pieces in a mixture of olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, and dried Mediterranean herbs (thyme, oregano, basil), balanced with salt and black pepper. After at least 30 minutes (ideally 2 hours), the ingredients are threaded evenly onto soaked wooden skewers to ensure even cooking and prevent burning. The skewers are baked at a high temperature and finished under the grill for a few minutes each side to develop crisp edges and a slightly charred surface. The outcome is tender, juicy chicken with vibrant vegetables, infused with a bright, herbaceous marinade.
These skewers serve well with flatbreads and dips for a casual meal. Replacing chicken thighs is possible but may affect juiciness. Skewer size and vegetable choice impact cooking time and texture, so uniform pieces and quick-cooking vegetables are recommended.
For extra lemon aroma, adding lemon zest to the marinade enhances flavor. Soaking wooden skewers prevents burning during cooking. The marinating time is important to maximize flavor without compromising texture, and the dish can be varied by using other meats or halloumi cheese.
Ingredients
Marinade:
- 3 tablespoon olive oil
- 1 lemon (juice only)
- 2 tablespoon red wine vinegar
- 4 garlic minced, clove
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 pinch sea salt
- 1 pinch black pepper
Skewers:
- 6 chicken thighs boneless and skinless; cut into large chunks
- 2 bell pepper cut into chunks
- 1 zucchini cut into chunks, aka courgette
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Soak the wooden skewers in water.
- Put 6 Chicken thighs, 2 Bell peppers and 1 Courgette (zucchini) into a bowl.
- Mix together 3 tablespoon Olive oil, juice of 1 Lemon, 2 tablespoon Red wine vinegar, 4 Garlic clove, 1 teaspoon Dried thyme, 1 teaspoon Dried oregano, 1 teaspoon Dried basiland 1 pinch Sea salt and ground black pepper.
- Pour over the chicken and vegetables and mix well. Put in the fridge for at least 30 minutes, but preferably for 2 hours.
- Thread onto the wooden skewers.
- Put the skewers on a baking tray and then into the oven for 25 minutes. Then put under the grill for 3-4 minutes each side to crisp up.
- Serve with flatbreads and dips.
Notes
- Cut chicken and vegetables into even pieces to ensure uniform cooking.
- Soak wooden skewers in water for at least 30 minutes before using to avoid burning.
- Marinate for a minimum of 30 minutes but ideally 2 hours; avoid marinating overnight to maintain chicken texture.
- For deeper lemon flavor, add lemon zest to the marinade.
- Consider swapping chicken thighs for pork, beef, halloumi, or chicken breast (though breast will be less juicy).
- Use quick-cooking vegetables to match chicken cooking time for even doneness.
- Add fresh chopped dill as a garnish before serving for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 3skewers | |
| Calories | 334kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 180mg | 8% |
| Potassium | 197mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2350IU | 47% |
| Vitamin C | 152.6mg | 170% |
| Calcium | 30mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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