Greek Chicken Kabobs
Ingredients
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice (1-2 lemons)
- 1/4 White Vinegar
- 2 cloves Garlic (Minced)
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 pounds Chicken Breast (boneless, skinless, cut in 1 1/2 in. pieces)
- 3 large Red, Green, Yellow Bell Peppers (cut into 1 in. pieces)
- 2 medium Onions (red or yellow, cut into approx 12 chunks each)
- 1 pound Cherry Tomatoes
- 12 large Mushrooms (quartered)
- Olive Oil, Garlic Powder, Salt, Fresh Ground Black Pepper, Dried Parsley to taste (for vegetables)
- 6 to 10 Skewers
- Foil (For wrapping vegetables)
Instructions
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat.
- Cover the bowl with plastic wrap (You can also place the marinade and chicken into a large freezer bag); marinate in the refrigerator for at least 2 hours. Longer than 4 hours and the lemon juice starts to "cook" the chicken.
- Soak wooden skewers in water for about 30 minutes before use. I use metal skewers when grilling to avoid this step.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade.
- Thread pieces of the marinated chicken onto the skewers. We will handle the vegetables in a few steps.
- Lightly coat each vegetable with olive oil, and toss with salt, fresh ground black pepper, garlic powder, and dried parsley to taste.
- Thread each vegetable on their own skewers to allow for even cooking as each has slightly different cooking times. Instead of using skewers for the vegetables, you can place each vegetable in a foil pouch (that's usually what I do... It's just easier, and gives a similar result).
- Cook the skewers and vegetables on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes. Vegetables will probably take between 10-15 minutes, if you cook them in pouches, depending on how firm/soft you like your vegetables.
- Remove skewers from grill, and cover with foil to rest for 5 minutes. Enjoy!
Serve these great Kabobs with traditional white rice, yellow saffron rice, or even couscous for some variety.
I learned the finer points of Kabob cooking from a Good Eats episode called Dis-Kabob-Ulated (Episode: EA0903H). Cooking the vegetables separately from the protein allows for even cooking, and not overcooking the vegetables. Also, the foil packs are easy. No threading the small pieces of vegetables onto skewers, and you can serve them in bowls. For presentation, you can build skewers before serving.
