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–+ servings
Four Greek chicken skewers on a white plate.
Course Main Course

Mediterranean Chicken Kabobs

By: Elysia
Servings 4 servings
These grilled Mediterranean chicken kabobs are a healthy and flavourful source of protein that have a tasty Greek flair! Pair them with pita, roasted potatoes, rice or a nice salad for a refreshing and light summertime meal that requires minimal prep and clean up. {Gluten-free & Paleo}
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes

Ingredients
  

  • 1½ pounds skinless boneless chicken breasts cut into 1-inch cubes
  • ¼ cup olive oil
  • Juice of one lemon (about ¼ cup lemon juice)
  • 4 garlic cloves minced
  • 2 tsp dried oregano (or 1 tbsp fresh)
  • ½ tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 small zucchini sliced into 1/2 inch slices
  • 1 yellow pepper cut into 1 inch chunks
  • 1 small red onion cut into 1 inch chunks
  • ½ pint cherry tomatoes

Instructions

  • Place the diced chicken in a large bowl or ziplock bag.
  • To make the marinade, whisk together all the ingredients until combined. Reserve a couple tablespoons of the marinade and pour the rest over top of chicken and toss until completely coated. Seal the bag or cover and marinate chicken in the fridge for at least 30 minutes or up to 4 hours.
  • Pre-heat grill to medium-high heat, making sure to lightly coat grill with oil to avoid sticking.
  • To assemble the kabobs, first add a zucchini slice, followed by a pepper slice, a few onion slices, a cherry tomato and a couple pieces of chicken.  Then repeat this pattern until you reach the end of the skewer. Repeat on remaining skewers until chicken and veggies are gone.
  • Discard the marinade used for the chicken. 
  • Place the skewers on the grill and cook them about 5 to 6 minutes on each side, brushing with the reserved marinade until the chicken is cooked through. The internal temp should reach 165 degrees F. Serve warm with your favourite sides.

Video

Notes

  • Marinate the chicken for at least 30 minutes, but no more than 4 hours as the acidity from the lemon juice may start to break down the chicken if it's left too long.
  • Be sure to cut the chicken breast and vegetables into pieces that are roughly the same size so that they all finish cooking at the same time
  • If using wooden skewers, make sure to soak them in cold water for 15 to 20 minutes to prevent them from burning on the grill.
  • The number of skewers this recipe makes will depend on the length and type of skewers used. I used long metal skewers and got about 5 skewers after threading on all of the chicken and veggies.

Nutrition

Calories: 204kcalCarbohydrates: 4gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 73mgSodium: 278mgPotassium: 466mgFiber: 1gSugar: 1gVitamin A: 34IUVitamin C: 16mgCalcium: 25mgIron: 1mg
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