Greek Chicken Kabobs

This recipes features a lemony, creamy Greek marinade for chicken or pork, perfect for barbecue season.

Get creative and add some colourful vegetables to your kabob, I used bell peppers and red onion. You could also use zucchini, mushrooms or cherry tomatoes to roasted with your chose of meat.

I love Greek flavours and find myself making a Greek supper very frequently, especially in the summer. This chicken tastes best If you let it marinate for at least 6 hours or overnight. Serve with a fresh salad and you have a healthy and filling supper.

Greek Chicken Kabobs

Ingredients:

For marinade

- 1 pound of chicken breast, cubed ( I used 3 breast)

- 1/2 cup plain yogurt

- 2 cloves garlic, minced finely

- 1 lemon, juiced and zested

- 1 tablespoon olive oil

- 1 tablespoon red wine vinegar

- 1 tablespoon honey

- 1/2 tablespoon dried oregano

- 1 teaspoon sea salt

- 1/2 teaspoon ground black pepper

For Kabobs

- marinaded chicken breast, cubed

- quarter of red onion, large slices

- 1/2 red bell pepper, chopped

- 1/2 yellow bell pepper, chopped

- 5 skewers, soaked in water for at least 2 hours

Instructions:

1. Mix marinade ingredients together in large bowl. Add cubed chicken breast to marinade and mix until all pieces are well coated in marinade.

2. Cover bowl and place in fridge for at least 6 hours or overnight.

3. Chop your red onion and bell peppers. 4. Place chicken and vegetables onto skewers. I alternated chicken and veggies on the skewers

5. Preheat barbecue to around 450-500F and using a paper towel spread olive oil on grill, right before you place chicken onto the grill. This helps the chicken not stick when cooking.

6. Set timer for 3 minutes and flip kabobs after timer goes off. Continue this step until kabobs are cooked through, about 10-12 minutes.

What says summer more than cooking on the barbecue. A light fresh meal that’s tasty and packed full of flavour.

Enjoy!

Recipe and more always posted on my Instagram follow me @kaylieped