Grilling season is upon us! If you haven’t already, it’s time to clean off your barbecue and get cooking outside. If you’re looking for a simple, delicious and healthy summer dinner, try these Greek chicken kabobs with veggies.
We spend most of the summer grilling and it works out great because James will grill while I prepare sides. These are delicious with a salad or some roasted potatoes.
Spend your next sunny evening with a cold glass of wine grilling up these kabobs for dinner, you won’t be disappointed.
Total Time: 1 hr. 45 mins.
- 4 boneless skinless chicken breasts
- 4 cloves of garlic minced
- 1 tbs dried oregano
- juice of half a lemon
- salt and pepper to taste
- 1 zucchini
- 1/2 red onion
- half pint of cherry tomatoes
Cut the chicken in bite sized pieces to put on the skewers, approximately 1-2 inches. Place them in a bowl with the minced garlic, lemon juice and oregano. Pop them in the fridge to marinate for about an hour.
In the meantime you can cut up the veggies. Cut the zucchini in half lengthwise then slice into 1 inch thick slices. Cut up the onion into similar sized pieces. These three veggies all seem to cook in relatively the same amount of time when cut to the same size.
Heat your grill to medium-high heat.
Alternate the meat and veggies on the skewers and set aside (if you use wooden skewers you should soak them in water prior to putting the meat and veggies on them, so they won’t catch on fire on the grill).
Season the skewers with salt and pepper. Depending on how big your chicken breasts were and how many veggies you have this will make about 6 skewers.
Grill the kabobs for 10-12 minutes turning occasionally or until the chicken is completely cooked through.