Simple Greek Chicken Kabobs

$For these tasty kabobs, you need: - 1 pound boneless, skinless chicken breast, cut into 1-inch cubes - 1 large red bell pepper, cut into 1-inch pieces - 1 large green bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into wedges - Skewers (soaked in water for 30 minutes if wooden) These main items give your kabobs great flavor and texture. The chicken provides protein, while the peppers and onion add crunch and color. The magic of this dish comes from the marinade. You will use: - 2 tablespoons olive oil - 2 tablespoons lemon juice - 2 teaspoons dried oregano - 2 teaspoons garlic powder - Salt and pepper to taste This mix brings a fresh taste to the chicken. The olive oil keeps it moist. Lemon juice brightens the flavors. Dried oregano and garlic powder add depth. You can make your kabobs even better with a few garnishes: - Freshly chopped parsley - A squeeze of lemon Serving them warm with a side of tzatziki or hummus adds a nice touch. These options enhance the meal and make it even more enjoyable. For the full recipe, check out the Mediterranean Delight: Simple Greek Chicken Kabobs. To make the marinade, grab a large bowl. In this bowl, mix together the olive oil and lemon juice. Add the dried oregano and garlic powder next. Sprinkle in some salt and pepper to taste. Whisk everything until it is blended well. This marinade gives the chicken a tasty Greek flavor. After making the marinade, it’s time for the chicken. Cut the boneless chicken breast into 1-inch cubes. Place the chicken cubes into the bowl with the marinade. Make sure all the pieces are well coated. Cover the bowl and put it in the fridge. Let the chicken marinate for at least 30 minutes, but 2 hours is best. This helps the flavors soak in. Now, let’s assemble the kabobs. Take the soaked skewers and start threading on the chicken cubes. Alternate between the chicken, red and green bell peppers, and red onion. This makes the kabobs colorful and fun. Once you have everything on the skewers, you’re ready to grill. For the full recipe, check the section above. Enjoy your cooking! Grilling is my favorite way to cook these kabobs. It gives them a nice smoky flavor. You start by preheating your grill to medium-high heat. Once hot, place your skewers on the grill. Cook them for about 12 to 15 minutes. Turn the skewers every few minutes. This way, you get even cooking and lovely grill marks. You want the chicken to reach 165°F for safety. The peppers and onions will soften and add great taste. If you can't grill, you can use your oven. Preheat the oven to 400°F. Place your kabobs on a baking sheet lined with foil. Bake them for about 20 to 25 minutes. You should turn them halfway through to ensure even cooking. Another option is using the broiler. Set the oven to broil and cook the kabobs for 10 to 15 minutes. Keep an eye on them, as they can cook fast. Both methods keep the kabobs juicy and flavorful. To get the best chicken, marinate it for at least 30 minutes. This lets the flavors soak in. Ensure that your grill is hot before adding the kabobs. A hot grill sears the chicken and keeps it moist. Don’t overcrowd the skewers; give the pieces some space. This helps them cook evenly. Lastly, let the kabobs rest for a few minutes after grilling. This keeps the juices inside, making every bite tender. For the full recipe, check out the link above. {{image_2}} To get the best flavor, use fresh herbs. Dried oregano adds a nice touch. The marinade of olive oil and lemon juice brings the taste alive. Let the chicken soak in the marinade for at least 30 minutes. If you can, let it marinate for a few hours. This gives the chicken time to absorb all those great flavors. To keep your chicken moist, avoid overcooking it. Check the chicken with a meat thermometer. You want it to reach 165°F (75°C). Letting the chicken rest after cooking is key. This allows the juices to settle back in. Cover it with foil to keep the heat in while it rests. You can prep the kabobs a day ahead. Just marinate the chicken and veggies the night before. Store them in the fridge until you're ready to grill. This saves time on busy days. You can also freeze the marinated kabobs for later use. Just remember to thaw them before grilling. For the full recipe, check the details above. Enjoy your cooking! You can swap chicken for tofu or veggies. Tofu absorbs flavors well, making it a great choice. Use firm tofu for best results. Cut it into cubes like chicken. Marinate it in the same mix. You can also use a mix of colorful veggies. Bell peppers, zucchini, and mushrooms work nicely. These options create a fresh taste that everyone enjoys. Want some heat? Add red pepper flakes to the marinade. This gives a nice kick. You can also try smoked paprika for a different flavor. If you like herbs, mix in fresh thyme or dill. These herbs bring a bright taste to your kabobs. Experimenting with spices makes each meal unique and fun. Sauces make kabobs even better. Tzatziki is a classic choice. It is cool and creamy, perfect with the grilled chicken. Hummus is another tasty option. It adds richness and pairs well with veggies. You can serve your kabobs with both sauces for a fun spread. Try adding a sprinkle of feta cheese on top for extra flavor. Check out the Full Recipe for more ideas! You should marinate the chicken for at least 30 minutes. This time helps the flavors soak in. For even better taste, try marinating for up to 2 hours. The longer you marinate, the more flavor your chicken gains. Just remember not to go over 24 hours, as it can become too soft. Yes, you can use frozen chicken for kabobs. Make sure to thaw it completely first. I recommend defrosting it in the fridge overnight for best results. This method keeps the chicken safe and helps maintain texture. Once thawed, proceed with the marinating steps as usual. You have plenty of delicious options. Some great sides include: - Greek salad with tomatoes and cucumbers - Tzatziki sauce for dipping - Warm pita bread - Rice or quinoa with herbs - Grilled vegetables like zucchini and eggplant These pair well and create a colorful meal. To check if the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into a piece of chicken. The meat should be white and juices should run clear. Avoid any pinkness inside to ensure it's safe to eat. Greek chicken kabobs are easy to make and packed with flavor. We covered the main ingredients, marinade, and cooking methods. I shared tips for juicy chicken and tasty variations, like adding tofu or spices. Remember, marinate your chicken for at least 30 minutes for the best taste. Explore different sauces to switch up your meals. Enjoy these kabobs with family and friends for a great time. Happy cooking!$

Simple Greek Chicken Kabobs

Savor the flavors of the Mediterranean with these mouthwatering Greek Chicken Kabobs! This easy recipe features tender chicken pieces marinated in a zesty blend of olive oil, lemon juice, and herbs, paired with vibrant bell peppers and onions. Perfect for grilling, these kabobs are ready in just about an hour, making them a fantastic option for dinner or summer barbecues. Click through to explore this delicious dish and elevate your mealtime today!

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Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

1 large red bell pepper, cut into 1-inch pieces

1 large green bell pepper, cut into 1-inch pieces

1 medium red onion, cut into wedges

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons dried oregano

2 teaspoons garlic powder

Salt and pepper to taste

Skewers (soaked in water for 30 minutes if wooden)

Instructions

In a large bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk until well mixed.

Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to 2 hours for enhanced flavor.

Preheat your grill or grill pan over medium-high heat.

Thread the marinated chicken, red and green bell peppers, and red onion onto the skewers, alternating between ingredients.

Once the grill is hot, place the skewers on it and cook for about 12-15 minutes, turning occasionally until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).

Remove the kabobs from the grill and let them rest for a couple of minutes.

Serve warm, garnished with freshly chopped parsley or a squeeze of lemon if desired.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4