• Nikki Glekas

Chicken Kabobs


CHICKEN KABOBS SERVES 4-6 Timing: 20 minutes prep; 12-18 minutes cook time

  • 1/3 cup olive oil

  • Juice of 2 lemons 1 tablespoon dried oregano

  • 1 teaspoon minced garlic

  • 1 teaspoon fine sea salt

  • ½ teaspoon black pepper

  • 2lbs chicken breast (roughly 4 large breasts), cut into 1 ½ to 2” pieces

  • 1 green bell pepper, cut into 1 ½ to 2” pieces

  • 1 red bell pepper, cut into 1 ½ to 2” pieces

  • 1 medium yellow onion, cut into 1 ½ to 2” pieces

  • 6 to 7 metal skewers

  • Ladolemono Sauce, for serving

  1. In a large bowl  whisk olive oil, juice from two lemons, dried oregano, minced garlic, salt and pepper until combined.

  2. Add chicken and vegetables pieces to the marinade and toss to coat. Place in refrigerator for at least 30 minutes, ideally overnight.

  3. After refrigeration, thread ingredients onto skewers alternating between veggies and chicken.

  4. Preheat grill to medium heat and lightly oil the grate.

  5. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-18 minutes (depending on type of grill, gas will be quicker). The chicken and vegetables should have a nice char.

  6. Top with Ladolemono Sauce and enjoy!


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