Ingredients

The following ingredients have 10 Servings
  • 2 lbs boneless and skinless chicken breasts or thighs (cut into 2" pieces)
  • 1 large zucchini (cut into 1/2" thick half rounds (2 baby zucchini into rounds))
  • 2 large bell peppers (cut into 2" pieces)
  • 14 grape or cherry tomatoes
  • 28 Kalamata olives (pitted)
  • 1 large red or white onion (cut into 2" pieces)
  • 2 large garlic cloves (grated)
  • 1 lemon (zest and juice of)
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp oregano (dried)
  • 1 1/4 tsp salt (divided)
  • 1 tsp ground black pepper (divided)
  • Cooking spray (I use Misto)
  • 14 short skewers or 7 long ones

Instruction

  • If using wooden skewers, soak for at least 30 minutes.
  • In a large bowl add chicken, olives, onion, garlic, lemon juice + zest, olive oil, oregano, salt and pepper. Toss to coat and marinate for 30 minutes - 24 hours. The longer meat marinates, more flavourful it is and cooks faster.
  • Chop veggies while meat marinating and you can refrigerate them as well. Prep skewing station.
  • To skewer kabobs, here is the order I used - you can use any: 2-3 chicken pieces, onion, 2 olives, zucchini, tomato, 2-3 chicken pieces, 2 bell peppers, onion. Discard remaining marinade.
  • Preheat grill on medium heat, around 500 degrees F, and spray with cooking spray.
  • Grill skewers with lid closed turning every 2 - 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.
  • Remove from the grill and serve hot with pita bread, (Greek yogurt) tzatziki and traditional Greek salad.