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
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.
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.
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!)
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 .
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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!
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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.
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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!
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Delicious recipe. Perfect for summer. Would pair perfectly with a Assyrtiko, Greek white wine widely available. Crisp and perfect with your dish.
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Thank you so much for the wine suggestion, Michelle!
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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.
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Well that’s as good of meat as any to throw on the barbie, Conor! I just love me some good brisket. How long do you have to cook it sous vide?
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24 hours, 56°C.
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That’s an awesome meal Kathryn!! Looks really delicious!! 🙂
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Why thank you Michael! 🙂
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Fabulous! I love how you segregated the veggies from the meat! So smart!!
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Thanks Mimi!
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Looks great!! I love the use of yogurt in the chicken marinade 🙂
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Thank you Mel! The yogurt kept the chicken so very tender and moist.
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I’m going to have to try that next time I grill out kabobs 🙂 funny enough I’ve got a tex-mex kabob recipe I’m posting tomorrow.
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Ooh yumm, I’m looking forward to that one!
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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
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Ooh I am so glad I have inspired you Stephane! 🙂
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Hmmmmmmmm, looks great!
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Thank you so much, Solange!
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You know this is one of my fav recipes!!
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🙂
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Good one!!!!!
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Thank you!!
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