Ingredients

The following ingredients have 6 Servings
  • 1 ½ lbs. chicken breasts (cut into 1-½ inch cubes)
  • 1 red bell pepper (cut into bite-sized pieces)
  • 1 green bell pepper (cut into bite-sized pieces)
  • 1 red onion (cut into bite-sized pieces)
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. lemon juice
  • ¼ cup olive oil
  • ½ tsp. rosemary (dried)
  • ½ tsp. thyme (dried)
  • 1 tsp. Greek oregano (dried)
  • ½ tsp. garlic powder
  • 1 Tbsp. apple cider vinegar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 6 wooden or metal skewers

Instruction

  • Prepare chicken and vegetables by cutting into bite-sized pieces.
  • Toss vegetables in 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and pepper.
  • In a small bowl whisk together marinade ingredients. Add chicken and marinade to a 1-gallon zip-top bag. Toss to coat. Refrigerate for at 20-30 minutes and no longer than 30 minutes. (The acidity of the lemon juice will make the chicken extremely mealy if marinated too long.)
  • On six soaked wooden skewers or metal skewers alternatively add chicken cubes and vegetables.  Repeat until all six skewers are filled and ingredients are gone.
  • Heat grill to Medium-High heat. Add skewers and cook for 10-12 minutes per side. If your chicken cubes are pretty thick, you can close the grill for the last 10 minutes to speed up the cooking process.
  • Cook skewers until chicken reaches an internal temperature of 165 degrees. (You can check this by using a meat thermometer.)
  • Serve Grilled Greek Chicken Kabobs with tzatziki sauce and enjoy!