Marinated Greek Chicken Kabobs: A Flavorful Summer Delight
These Marinated Greek Chicken Kabobs are a burst of Mediterranean sunshine on a stick! Tender, juicy chicken infused with vibrant lemon, garlic, and oregano flavors, these kabobs are perfect for grilling, baking, or even pan-frying. They’re incredibly easy to make and are always a crowd-pleaser, making them ideal for summer barbecues, family dinners, or a quick and healthy weeknight meal.
**Why You’ll Love This Recipe**
* **Flavorful Marinade:** The Greek-inspired marinade is the star of the show. It tenderizes the chicken and infuses it with a delicious blend of herbs, lemon, and garlic.
* **Versatile Cooking Methods:** Whether you prefer grilling, baking, or pan-frying, these kabobs are adaptable to your preferred cooking method.
* **Easy to Prepare:** The recipe requires minimal prep time and is simple enough for even beginner cooks.
* **Healthy and Delicious:** Made with lean chicken and fresh ingredients, these kabobs are a healthy and satisfying meal option.
* **Perfect for Entertaining:** Kabobs are always a hit at gatherings. They’re easy to serve and eat, making them a great choice for barbecues and parties.
**Ingredients You’ll Need**
* **Chicken:** Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes.
* **Olive Oil:** Extra virgin olive oil is preferred for its flavor and health benefits.
* **Lemon Juice:** Freshly squeezed lemon juice is essential for the marinade’s bright flavor.
* **Garlic:** Minced garlic adds a pungent and savory element.
* **Dried Oregano:** A key ingredient in Greek cuisine, oregano provides a warm and earthy flavor.
* **Dried Thyme:** Thyme complements the oregano and adds another layer of herbaceousness.
* **Salt and Pepper:** To season the chicken and marinade.
* **Optional Vegetables:** Bell peppers (red, yellow, orange), red onion, zucchini, cherry tomatoes.
* **Wooden or Metal Skewers:** If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
**Detailed Recipe Instructions**
**1. Prepare the Marinade:**
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Adjust the seasoning to your liking. Don’t be afraid to taste the marinade and add more lemon juice or herbs as needed. The marinade should be flavorful and slightly tangy.
**2. Marinate the Chicken:**
Add the cubed chicken to the bowl with the marinade. Toss to coat the chicken evenly, ensuring that each piece is well covered. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Marinate in the refrigerator for at least 30 minutes, or preferably for 2-4 hours. The longer the chicken marinates, the more flavorful and tender it will become. However, avoid marinating for longer than 8 hours, as the lemon juice can start to break down the chicken too much, resulting in a mushy texture.
**3. Prepare the Vegetables (Optional):**
While the chicken is marinating, prepare the vegetables. Wash and chop the bell peppers into 1-inch pieces. Peel and cut the red onion into similar-sized pieces. Slice the zucchini into 1/2-inch thick rounds. If using cherry tomatoes, leave them whole. Toss the vegetables with a drizzle of olive oil, salt, and pepper.
**4. Assemble the Kabobs:**
Thread the marinated chicken and vegetables (if using) onto the skewers. Alternate the chicken and vegetables for a visually appealing and flavorful kabob. Avoid overcrowding the skewers, as this can prevent the chicken and vegetables from cooking evenly. If you’re using only chicken, you can thread several pieces onto each skewer.
**5. Choose Your Cooking Method:**
* **Grilling:** Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for 8-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
* **Baking:** Preheat your oven to 400°F (200°C). Place the kabobs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Turn the kabobs halfway through the cooking time to ensure even cooking.
* **Pan-Frying:** Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the kabobs to the skillet and cook for 8-12 minutes, turning frequently, until the chicken is cooked through and the vegetables are tender. Be careful not to overcrowd the skillet, as this can lower the temperature and prevent the chicken from browning properly. You may need to cook the kabobs in batches.
**6. Serve:**
Remove the kabobs from the grill, oven, or skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the kabobs hot with your favorite sides.
**Serving Suggestions**
These Marinated Greek Chicken Kabobs are delicious served with a variety of sides. Here are a few suggestions:
* **Tzatziki Sauce:** A classic Greek yogurt sauce with cucumber, garlic, and dill.
* **Pita Bread:** Warm pita bread for wrapping the chicken and vegetables.
* **Greek Salad:** A refreshing salad with tomatoes, cucumbers, onions, olives, and feta cheese.
* **Rice Pilaf:** A flavorful rice dish cooked with broth and spices.
* **Roasted Vegetables:** Roasted potatoes, sweet potatoes, or asparagus.
* **Lemon Potatoes:** Greek-style roasted potatoes with lemon and herbs.
**Tips for Success**
* **Soak Wooden Skewers:** If using wooden skewers, soak them in water for at least 30 minutes before assembling the kabobs. This will prevent them from burning on the grill or in the oven.
* **Don’t Overcrowd the Skewers:** Avoid overcrowding the skewers, as this can prevent the chicken and vegetables from cooking evenly. Leave a little space between each piece.
* **Marinate for at Least 30 Minutes:** The longer the chicken marinates, the more flavorful and tender it will become. Aim for at least 30 minutes, or preferably 2-4 hours.
* **Use a Meat Thermometer:** To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach 165°F (74°C).
* **Let the Kabobs Rest:** After cooking, let the kabobs rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
**Variations**
* **Add Different Vegetables:** Feel free to add other vegetables to the kabobs, such as mushrooms, bell peppers of different colors, or eggplant.
* **Use Different Herbs:** Experiment with different herbs in the marinade, such as fresh rosemary or mint.
* **Add a Pinch of Red Pepper Flakes:** For a little heat, add a pinch of red pepper flakes to the marinade.
* **Make it a Bowl:** Serve the grilled chicken and vegetables over a bed of rice or quinoa with tzatziki sauce for a complete meal.
**Make-Ahead Instructions**
The chicken can be marinated ahead of time and stored in the refrigerator for up to 24 hours. You can also assemble the kabobs ahead of time and store them in the refrigerator for up to 4 hours before cooking. This is a great way to save time on busy weeknights.
**Storage Instructions**
Cooked kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, oven, or skillet before serving.
**Nutritional Information (Approximate)**
* Calories: 250-350 (depending on ingredients and serving size)
* Protein: 30-40 grams
* Fat: 10-20 grams
* Carbohydrates: 5-15 grams (depending on vegetables)
**Enjoy these delicious and easy Marinated Greek Chicken Kabobs! They are sure to become a family favorite.**
This recipe can be easily doubled or tripled to feed a larger crowd. Adjust the cooking time as needed, depending on the size and thickness of the chicken pieces and vegetables. Be sure to use fresh, high-quality ingredients for the best flavor. And don’t be afraid to experiment with different herbs and spices to create your own unique version of this classic dish.
**Detailed Step-by-Step Guide with Photos**
(Note: Since this is a text-based response, I can’t include photos. However, I can provide a detailed description of each step that you can easily follow.)
**Step 1: Prepare the Marinade (with descriptions for photos that would accompany the step)**
* *Photo showing a medium bowl with olive oil being poured in.*
In a medium bowl, pour in 1/4 cup of extra virgin olive oil.
* *Photo showing lemon being squeezed into the bowl.*
Squeeze the juice of 1 large lemon (approximately 2-3 tablespoons) into the bowl.
* *Photo showing minced garlic being added to the bowl.*
Add 2-3 cloves of minced garlic to the bowl. You can use a garlic press or mince the garlic finely with a knife.
* *Photo showing dried oregano and thyme being added to the bowl.*
Add 1 teaspoon of dried oregano and 1/2 teaspoon of dried thyme to the bowl.
* *Photo showing salt and pepper being added to the bowl.*
Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the bowl.
* *Photo showing the marinade being whisked together.*
Whisk all the ingredients together until well combined. Taste and adjust the seasoning as needed.
**Step 2: Marinate the Chicken (with descriptions for photos that would accompany the step)**
* *Photo showing chicken breasts being cut into cubes.*
Cut 1.5 pounds of boneless, skinless chicken breasts or thighs into 1-inch cubes.
* *Photo showing the cubed chicken being added to the bowl with the marinade.*
Add the cubed chicken to the bowl with the marinade.
* *Photo showing the chicken being tossed in the marinade.*
Toss the chicken to coat it evenly with the marinade.
* *Photo showing the chicken marinating in the refrigerator.*
Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Marinate in the refrigerator for at least 30 minutes, or preferably for 2-4 hours.
**Step 3: Prepare the Vegetables (with descriptions for photos that would accompany the step)**
* *Photo showing bell peppers being chopped into pieces.*
Wash and chop 1 red bell pepper, 1 yellow bell pepper, and 1 orange bell pepper into 1-inch pieces.
* *Photo showing red onion being cut into pieces.*
Peel and cut 1 red onion into similar-sized pieces.
* *Photo showing zucchini being sliced into rounds.*
Slice 1 zucchini into 1/2-inch thick rounds.
* *Photo showing the chopped vegetables in a bowl with olive oil.*
Toss the chopped vegetables with a drizzle of olive oil, salt, and pepper.
**Step 4: Assemble the Kabobs (with descriptions for photos that would accompany the step)**
* *Photo showing wooden skewers being soaked in water.*
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
* *Photo showing chicken and vegetables being threaded onto the skewers.*
Thread the marinated chicken and vegetables onto the skewers, alternating between the chicken and different colored vegetables.
* *Photo showing the assembled kabobs.*
Continue threading the chicken and vegetables onto the skewers until they are full but not overcrowded.
**Step 5: Grill, Bake, or Pan-Fry the Kabobs (with descriptions for photos that would accompany the step for each method)**
**Grilling:**
* *Photo showing a preheated grill.*
Preheat your grill to medium-high heat. Lightly oil the grill grates.
* *Photo showing the kabobs being placed on the grill.*
Place the kabobs on the grill.
* *Photo showing the kabobs being grilled, turned occasionally.*
Cook for 8-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
**Baking:**
* *Photo showing a preheated oven.*
Preheat your oven to 400°F (200°C).
* *Photo showing the kabobs being placed on a baking sheet.*
Place the kabobs on a baking sheet lined with parchment paper.
* *Photo showing the kabobs being baked in the oven.*
Bake for 20-25 minutes, turning halfway through, until the chicken is cooked through and the vegetables are tender.
**Pan-Frying:**
* *Photo showing olive oil being heated in a skillet.*
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
* *Photo showing the kabobs being added to the skillet.*
Add the kabobs to the skillet.
* *Photo showing the kabobs being pan-fried, turned frequently.*
Cook for 8-12 minutes, turning frequently, until the chicken is cooked through and the vegetables are tender.
**Step 6: Serve the Kabobs (with descriptions for photos that would accompany the step)**
* *Photo showing the cooked kabobs being removed from the grill, oven, or skillet.*
Remove the kabobs from the heat and let them rest for a few minutes.
* *Photo showing the kabobs being served with tzatziki sauce and pita bread.*
Serve the kabobs hot with tzatziki sauce, pita bread, and your favorite sides.
Enjoy your delicious Marinated Greek Chicken Kabobs!