Greek Chicken Kebabs

Try these Greek Chicken Kebabs for a fun meal that’s full of Mediterranean flavor!

Greek Chicken Kebabs

There are some meals I typically only eat at restaurants. It’s not because they’re hard to make or require a lot of crazy ingredients; to be honest, I have no idea the reason why! In any case, Greek chicken is definitely something I usually only order out (I think I’ve made it at home maybe twice in the past three years), but that needs to change. This homemade version is easy to make and always a crowd-pleaser.

Greek Chicken Kebabs

You probably have all the ingredients for this already on hand, and this recipe is a great example of how a few simple things can come together to create something that is way more delicious than expected. Both times I’ve made it, my hubby has gone crazy for it and told me I need to make it more often. Note to self: incorporate this into our regular meal rotation!

This recipe makes two servings, but it’s easy to double without adding too much extra effort or even quadruple if you’re cooking for a crowd. It’s the perfect little gem of a recipe to have up your sleeve for summer months when you’re looking for new meal ideas for the grill (but an indoor grill pan will work well for this too!).

We like to serve this chicken as a big salad, but it’s also delicious wrapped up in pita bread or along with rice and a side salad.

Greek Chicken Kebabs

Yield: 2 servings

Prep Time: 12 minutes

Cook Time: 8 minutes

Greek Chicken Kebabs

Ingredients:

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, peeled and cracked
  • 1/2 small onion, quartered
  • 1 pound boneless, skinless chicken breasts, cut into large chunks
Serving ideas:
  • Lettuce
  • Fresh herbs, like dill or parsley
  • Tomato
  • Olives
  • Feta cheese
  • Tzatziki sauce
  • Pita bread

Directions:

  1. Whisk together the lemon juice, olive oil, oregano, salt, and pepper in a large zip-top plastic bag. Add the garlic, onion, and chicken, zip the bag closed, and squish everything around so the chicken is coated. Put the plastic bag inside a bowl and refrigerate 30 minutes, or up to 2 hours.
  2. Thread the chicken and onion onto skewers and grill (on an outdoor grill or an indoor grill pan) until fully cooked, about 8 minutes, flipping once halfway through.
  3. To make a Greek chicken kebab platter, serve the chicken on a bed of lettuce along with fresh herbs, tomato, olives, feta cheese, tzatziki sauce, and/or pita bread.
SOURCE:  RecipeGirl.com

Here are a few more Greek-inspired recipes you might enjoy:

Faith Gorsky

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog www.AnEdibleMosaic.com, and the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York. She lived in Florida for three years during law school, and her and her husband spent time living Syria, Jordan, and most recently Kuwait; they now live in the Washington DC area. When it comes to cooking, Faith’s favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt).

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