Greek Chicken Skewers
This high protein recipe is easy to make and great for the grill this summer!
Equipment
- Skewers Wood or Metal
Ingredients
- 2-3 lbs Chicken Breast or Thigh, your choice
Marinade
- ½ cup Olive Oil
- Lemon Juice of 2 lemons
- Lemon Zest of 1 lemon
- 3 tbsp Garlic More or less optional
- 1 tbsp Thyme
- 1 tbsp Oregano
- 1 tbsp Rosemary
- 2 tsp Parsley
- tsp Salt
- 1 tsp Pepper
- ¼ tsp Red Pepper Flakes
Vegetables
- 1 Red Onion
- 1 Large Bell Pepper You choice of color
- 1 Zucchini
Instructions
- Mix all of the ingredients of the marinade together.
- Cut chicken into 1-1.5 inch pieces.
- Mix Marinate and chicken together in a resealable container. Marinate for at least 1 hour. Overnight is best.
- Cut red union and bell pepper into 1 inch squares. Make thin round slices out of the zucchini.
- Soak wooden skewers for at least 30 minutes prior to grilling to avoid burning of the wood.
- Alternate adding chicken with veggies onto the skewers.
- On the grill: Heat your grill on high for 10 minutes then lower the grill to 425-450. Place the skewers on the grill until the internal temperature reaches 165. Rotate the skewers every so often to avoid overcooking one side.The vegetables should be charred and tender.
- In the oven: Preheat oven to 450. Space apart your skewers on a rack and tray. Roast in the oven for 15 minutes, then flip over and roast for another 5 minutes. The internal temperature should reach 165 degrees.