Ingredients
Equipment
Method
- In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. This aromatic blend is the heart of our Greek Marinated Chicken Kabobs, promising a bright and savory foundation.1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 2 cloves garlic, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the chicken chunks to the bowl with the marinade. Toss gently to ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or for up to 4 hours. The longer it marinates, the more the flavors will penetrate the chicken, creating incredibly tender and delicious Greek Marinated Chicken Kabobs.1.5 pounds boneless, skinless chicken thighs or breasts
- While the chicken is marinating, prepare your vegetables. Cut the red onion and bell peppers into similarly sized chunks as the chicken (about 1.5 inches). This ensures they will cook evenly alongside the chicken on the skewers. If you're using cherry tomatoes, you can set them aside to add to the skewers.1 large red onion, 1 large green bell pepper, 1 large red bell pepper, cherry tomatoes
- If you are using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent them from burning on the grill. Thread the marinated chicken chunks and the prepared vegetable chunks (onion, bell peppers, and cherry tomatoes, if using) onto the skewers, alternating the ingredients for visual appeal and even cooking. Leave a small space between ingredients to allow heat to circulate.1.5 pounds boneless, skinless chicken thighs or breasts, 1 large red onion, 1 large green bell pepper, 1 large red bell pepper, cherry tomatoes, wooden or metal skewers
- Preheat your grill to medium-high heat. If you are using an indoor grill pan, heat it over medium-high heat and lightly oil it.
- Place the assembled Greek Marinated Chicken Kabobs on the preheated grill (or grill pan). Grill for approximately 10-15 minutes, turning them occasionally, until the chicken is cooked through and has nice grill marks, and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
- Carefully remove the Greek Marinated Chicken Kabobs from the grill. Let them rest for a few minutes before serving. These are fantastic served with a side of Greek salad, rice, or warm pita bread.
Notes
To store leftover Greek Marinated Chicken Kabobs, allow them to cool completely before transferring them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days.
When reheating, you can gently warm them in a skillet over medium-low heat, in the oven at 300°F (150°C) for about 5-10 minutes, or even briefly on the grill again. For freezing, ensure the kabobs are completely cooled, then wrap them tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
When reheating, you can gently warm them in a skillet over medium-low heat, in the oven at 300°F (150°C) for about 5-10 minutes, or even briefly on the grill again. For freezing, ensure the kabobs are completely cooled, then wrap them tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
