Greek-Marinated Chicken and Veggie Kabobs

21 Jun
Greek-Marinated Chicken and Veggie Kabobs

Greek-Marinated Chicken and Veggie Kabobs

Grilling season is my favorite time of the year! OK, maybe tied with soup season. But when it’s hot out, I love grilling every night. The kitchen doesn’t get hot, and it’s always easy clean up!

I marinated some chicken today in Greek seasonings, sliced up some veggies, skewered the heck out of them, then slapped them on the grill. A couple of turns later, well, it’s dinner time on the deck!

I wanted to serve this with rice, but hubby said he wanted potatoes. So I compromised and cooked pasta with herbs instead, HA! I hope you enjoy this simple summer dinner.

Greek-Marinated Chicken and Veggie Kabobs

3/4 pound boneless chicken (breasts or thighs)
Sliced or whole veggies of choice, in uniform size
1/2 large lemon, juiced (about 2 tablespoons)
1 teaspoon minced garlic
3 tablespoons plain Greek yogurt
3 tablespoons olive oil, divided
1 teaspoon fresh minced oregano
Ground black pepper, to taste

Prepping the Marinade and Chicken

Prepping the Marinade and Chicken

Cut the chicken into uniform chunks, about a half-inch in width/height. Prep all your veggies and keep cool, if needed. In a small glass bowl, add the lemon juice, garlic, yogurt, 1 tablespoon of the olive oil, minced oregano, and ground black pepper. Whisk until smooth and completely blended. Pour 3/4 of the marinade over the chicken in a quart zip-top/lock baggie and add the chicken and squish around until covered. Refrigerate for at least one hour or up to three.

Chicken and Veggies Ready to Grill

Chicken and Veggies Ready to Grill

Add 2 more tablespoons of olive oil to the remaining marinade and whisk until smooth again and refrigerate. This will be used for your veggies. After the chicken is done marinating (about 45 minutes before you want to eat), skewer the chicken and veggies, in any combination you want and place on a large baking tray. I used sliced squash, zucchini, red onion, and cherry and grape tomatoes, but really you can use any vegetables that you want. Brush the remaining marinade over the veggies on all sides.

Grilling the Kabobs

Grilling the Kabobs

Place skewers on the grill, and cook for about 10 minutes on each side, flipping once halfway through the cooking time. Depending on the shape of your chicken, you might have to do quarter-turn flips. Remove from grill and place on tray and cover with foil for a few minutes. We served this with pasta, but you could also do rice or potatoes. Just time your cooking of that side accordingly with this, OR just eat lots of chicken and veggies! Enjoy!

p.s. (A huge Happy Father’s Day to all the dads out there! My husband will be watching the U.S. Open, I’ll make him my Huevos Motuleños for brunch, then we’ll head to a friend’s house for a barbecue later on this fine, sunny  day. I hope everyone else enjoys their day, no matter who you are!)

Download and Print this Recipe

Download and Print this Yummy Recipe!

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23 Responses to “Greek-Marinated Chicken and Veggie Kabobs”

  1. Gerlinde @ sunnycovechef June 21, 2015 at 8:49 am #

    Kathryn, I’m not allowed on the grill in my house. My hubby is the Grillmeister , maybe I can convince him to use your recipe. It looks delicious .

    Liked by 1 person

    • anotherfoodieblogger June 21, 2015 at 8:55 am #

      Thank you Gerlinde, I hope he does! My hubby grills most of the steaks and ribs, but I can cook some mean chicken and burgers!

      Like

  2. teagan geneviene June 21, 2015 at 9:08 am #

    Ooooooh… (slobber, drool…) What a fabulous idea for Midsummer. Greek food sounds great on a hot humid day. (I agree about grilling in summer. Too bad my community doesn’t allow for it. But they have to allow for the idiots…)
    Mega hugs.

    Liked by 1 person

    • anotherfoodieblogger June 21, 2015 at 9:11 am #

      Well shoot, sorry you can’t fire up the grill. I’m sure you could broil the chicken and veggies, though! And thank you for the kind words! Hugs!

      Liked by 1 person

  3. Michelle Williams June 21, 2015 at 10:18 am #

    Delicious recipe. Perfect for summer. Would pair perfectly with a Assyrtiko, Greek white wine widely available. Crisp and perfect with your dish.

    Liked by 1 person

  4. Conor Bofin June 21, 2015 at 12:31 pm #

    Lovely. I need to do a bit more on the BBQ. Though, next Tuesday’s post is a sous vide brisket, finished on the BBQ.

    Liked by 1 person

  5. Michael @ Michael's Woodcraft June 21, 2015 at 2:15 pm #

    That’s an awesome meal Kathryn!! Looks really delicious!! 🙂

    Liked by 1 person

  6. chef mimi June 21, 2015 at 4:59 pm #

    Fabulous! I love how you segregated the veggies from the meat! So smart!!

    Liked by 1 person

  7. MealsWithMel June 21, 2015 at 8:43 pm #

    Looks great!! I love the use of yogurt in the chicken marinade 🙂

    Liked by 1 person

  8. My French Heaven June 22, 2015 at 3:42 pm #

    I love grilling too and I LOVE Greek food. You know this would be perfect also with a Greek yogurt and herbs sauce on the side… You are giving me ideas

    Liked by 1 person

  9. Solange Bellem June 23, 2015 at 7:32 am #

    Hmmmmmmmm, looks great!

    Liked by 1 person

  10. Kouzounas Kitchen February 9, 2017 at 8:30 pm #

    You know this is one of my fav recipes!!

    Liked by 1 person

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