Greek Marinated Chicken Kabobs
Juicy and tender chicken marinated in a zesty blend of lemon and herbs, grilled to perfection for a delightful Mediterranean dish.
Ingredients
For the Marinade
- 1 lb chicken breast, cut into cubes
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar substitute with lemon juice for non-alcoholic option
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Skewers (wooden or metal) Soak wooden skewers in water for 30 minutes before use.
Instructions
Preparation
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk together until well blended.
- Add the cubed chicken breast to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, preferably overnight for enhanced flavor.
Cooking
- Preheat your grill to medium-high heat.
- Thread the marinated chicken onto the skewers, leaving a bit of space between each piece for even cooking.
- Place the chicken skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is thoroughly cooked and has a beautiful char. The internal temperature should reach 165°F (75°C).
- Once done, remove the kabobs from the grill and let them rest for a few minutes before serving.
Notes
You can use turkey or lamb for a different flavor profile. Avoid overcrowding the skewers to prevent uneven cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.