Description
These Grilled Greek Chicken Kabobs feature mouthwatering chicken marinated in a zesty lemon and garlic blend, combined with vibrant veggies. Perfect for a quick dinner or healthy gathering, this dish is simple to prepare and utterly satisfying for all grilled food lovers.
Ingredients
Scale
- 1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces
- 4 large garlic cloves, minced
- ¼ cup extra virgin olive oil
- ½ tablespoon dijon mustard
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh dill, or ½ teaspoon dried dill
- 1 teaspoon dried oregano
- 1 medium red onion, cut into large chunks
- 2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons
- 10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes
Instructions
- Marinate the chicken: In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard. Add chicken, dried dill, oregano, salt, and pepper; toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
- Assemble the skewers: Thread the zucchini, onion, and marinated chicken onto skewers, alternating the ingredients.
- Preheat the grill: Heat grill to medium-high or high heat and oil the grates lightly.
- Grill the kebabs: Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F.
- Serve: Transfer skewers to a serving platter, garnish with fresh dill, and serve with tzatziki, lemon wedges, and sides.
Notes
For extra flavor, let the chicken marinate for a longer time, up to 24 hours.
Use metal skewers for easy grilling, or soak wooden skewers in water beforehand to prevent burning.
Nutrition
- Serving Size: 1 skewer
- Calories: 286
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 73 mg