Greek Chicken Shish Kebabs
If you’ve been following along, you know I’m in love with my grill this summer. But did you know my favourite summer dish is Greek Chicken Shish Kebabs? We didn’t grow up making shish kebabs, it just wasn’t my parent’s thing. My dad grills steak and burgers. I’m not sure a piece of chicken has ever graced his barbecue, I’m probably wrong, but I don’t remember any grilled chicken in my childhood.
I grew up in a border town, so we would often travel into the U.S. to go shopping. Even now, when I come home for a visit, we sometimes still make that trip. It’s usually a day trip to Duluth, where we make sure one of our meals is at the Texas Roadhouse. I stumbled upon their steak kebabs on one such trip and it’s become my go-to choice, ever since. It’s so good. There’s really nothing better than vegetables grilled on the barbecue until charred and smoky. That sparked a love of grilled vegetables that I just can’t kick, nor do I want to.
My parents bought me a barbecue as a home warming gift when I bought my first home, and I have been grilling chicken ever since. It wasn’t until that first kebab that I realized how easy, healthy and delicious this meal really is. Now, we make kebabs every summer. They’re so much easier than you might think and with this marinade, it pumps up the flavours! Hungry yet?
How to make Greek Chicken Shish Kebabs
I know there’s a bit of prep, but it’s really not that hard and totally worth it. I like to split the marinade into two bags and marinate the vegetables separately from the chicken. The best part, everything gets cut into big chunks, so it doesn’t take long at all. Cut the peppers, onions and chicken into 1″ pieces. If you have extra-large mushrooms, just cut them into bite-sized pieces. Don’t bother cutting the tomatoes, you want them full so they pop when you bite into them. It’s heaven!
Once everything is cut, place the vegetables into one bag and the chicken in the other, add half the marinade to each bag and let them marinate for at least an hour, the longer the better, overnight is perfection! While the ingredients are doing their thing, soak the skewers in water for a couple hours.
Stack the vegetables and chicken on the skewers. I aim for four to five pieces of chicken and then a mixture of vegetables. You’ll end up with lots of extra peppers and onions, so triple them up when you add them to the skewer. I also pack my skewers really tight. Then pop them on a hot grill and let them cook through.
My favourite dish served up bright and colourful, grilled to perfection. Can you guess what’s being made this week at our house? Will these Greek Chicken Shish Kebabs find their way onto your table this week, too?
If you love Greek Chicken Shish Kebabs, check out these other delicious main dish recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Greek Chicken Shish Kebabs
A delicious Greek flavoured chicken and vegetable shish kebab. Grilled to perfection Greek Chicken Shish Kebabs are super easy and totally delicious!
INGREDIENTS
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 cup red wine vinegar
- 4 tsp salt
- 4 tsp oregano
- 1 tsp pepper
- 1 tsp thyme
- 2 lb chicken breast, cut into 1" pieces
- 4 bell peppers (2 green, 1 red, 1 yellow) cut into 1" pieces
- 1 onion, cut into 1" pieces
- 8 oz mushrooms, cut in half if large
- 10 oz cherry tomatoes
INSTRUCTIONS
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Prep the vegetables, by cleaning and cutting the peppers and onion into 1" pieces. Cut the mushrooms in half if they're large. Wash the tomatoes and place everything into a zip-top bag. Set aside.
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Cut the chicken into 1" pieces and add those to a second a zip-top bag.
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Mix together the olive oil, lemon juice, vinegar and all the spices. Split the marnade between the two zip-top bags.
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Let chicken and vegetables marinate for at least an hour or overnight.
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Preheat barbecue to medium high heat and soak bamboo skewers for 30 minutes.
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Thread the vegetables and chicken onto the skewers, and grill 6-8 minutes and then flip and grill the other side for an additional 6-8 minutes, until there is no longer any pink in the centre of the chicken and a thermometre registers 165 degrees F.
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Remove from the grill and let sit for about 5 minutes.
