Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinate Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

• ▢ 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
• ▢ 1 green bell pepper cut into 1-inch pieces
• ▢ 1 red bell pepper cut into 1-inch pieces
• ▢ 1 small zucchini cut ½-inch thick
• ▢ ½ red onion cut into 1-inch pieces
• ▢ lemon wedges for serving

For the Marinade

• ▢ ⅓ cup olive oil
• ▢ 3 tablespoons fresh lemon juice about 1 lemon
• ▢ 3 cloves garlic crushed
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper

• For the marinade, in a medium bowl, combine ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, toss well to coat, and refrigerate for at least 30 minutes or up to 4 hours.

• Place the vegetables in a large bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

• Remove chicken from the marinade, allowing excess to drip off. Discard the marinade and thread the chicken and vegetables onto skewers.

• Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 10 to 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.

• Serve the skewers with lemon wedges and tzatziki if desired.

Oven: Chicken Kabobs can be broiled in the oven. To broil: Place skewers on a foil-lined pan and turn the broiler to high. Broil 4-5-inches from the heat for 5-6 minutes per side or until chicken reaches 165°F.

Serving Suggestions: Serve with rice, Greek potatoes or tuck into a pita and top with tzatziki.

Nutrition information is for ¼ of the recipe and accounts for ⅓ of the marinade (as the rest is discarded).

Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

Course Chicken, Entree

Cuisine American, Greek