Greek Style Chicken and Vegetable Kebabs

As summer comes to a close and families are back into the school routine…the weather shifts to Indian Summer…just in time for Labor Day. The best thing to do on Labor Day weekend is….have a BBQ! So that’s what we did. In honor of the end of summer and to initiate our new kitchen, we had three of our most favorite couples over for an evening of love, laughter and delicious food.

GREEK CHICKEN VEGETABLE KEBABS
2 lbs boneless skinless chicken breasts
¼ cup olive oil for marinade plus 2 TBS for veggies
4 TBS fresh lemon juice
1 TBS red wine vinegar
3 cloves garlic pressed
2 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp coriander
1 tsp salt
1 tsp ground black pepper
3 medium sized zucchini
2 peppers (green, red or orange)
1 large red onion

Tzadziki
1 medium cucumber
1 tsp salt
1 cup Greek plain yogurt
1 clove garlic pressed
2 TBS lemon juice
12 TBS chopped parsley
4 TBS chopped fresh dill or more if desired

For the Kebabs
In a bowl, whisk together the olive oil, red wine vinegar, lemon juice and spices.
Cut chicken into 1-1 ½ inch cubes.
In a gallon ziplock bag, place the chicken cubes and pour the marinade over it and seal and shake until all the chicken is coated. Leave in refrigerator between 45 minutes and 2 hours but NO LONGER or the chicken will start to change texture because of the acidic nature of the marinade.
Cut the zucchini into ¾ inch slices,, cut the peppers into 1 ¼ inch cubes and cut the onions into 1 ¼ inch wedges. Place in another ziplock bag and add olive oil. Season lightly with salt.
When ready to skewer the meat (if using wooden or bamboo skerws-soak for 30 minutes). Thread veggies and meat on the skewers in this order…
Bell pepper, onion, zucchini, 2 pieces of meat and repeat until skewer is full. I was able to make 7 very long skewers (3 repeats of the veggies and chicken).
Serves 8 people.
Grill on Medium high heat on BBQ (375-400 degrees) for 10 minutes, turning once during cooking. Check chicken meat to make sure cooked through. Serve with Tzadziki sauce.

For Tzadiki Sauce
Dice the cucumber and place in colander or on paper towel for 20-30 minutes to extract the water in the cucumber. Squeeze out as much liquid as you can after the 30 minutes of resting. Place cucumbers in a bowl and stir in Greek yogurt, garlic, fresh lemon juice, chopped parsley and dill. Add a bit of salt and stir. Taste and adjust seasonings (I added a bunch more dill and a bit more lemon juice). Serve with Kebabs. Store any leftovers in refrigerator in an airtight container. Delicious spread in a pita pocket sandwich with meat, lettuce and tomato, Tabooleh and hummus.

Greek Style Chicken and Vegetable Kebabs

 

Print

Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

 

A wonderful summer BBQ idea with a Greek spiced marinade that keeps the chicken tender and the vegetables crisp grilled and fresh.

Author: Kerry

Recipe type: Kebab Barbecue

Cuisine: Greek

Serves: 8

Ingredients

• GREEK CHICKEN VEGETABLE KEBABS
• 2 lbs boneless skinless chicken breasts
• ¼ cup olive oil for marinade plus 2 TBS for veggies
• 4 TBS fresh lemon juice
• 1 TBS red wine vinegar
• 3 cloves garlic pressed
• 2 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ½ tsp coriander
• 1 tsp salt
• 1 tsp ground black pepper
• 3 medium sized zucchini
• 2 peppers (green, red or orange)
• 1 large red onion
• Tzadziki
• 1 medium cucumber
• 1 tsp salt
• 1 cup Greek plain yogurt
• 1 clove garlic pressed
• 2 TBS lemon juice
• 12 TBS chopped parsley
• 4 TBS chopped fresh dill or more if desired

Instructions

1. For the Kebabs
2. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice and spices.
3. Cut chicken into 1-1 ½ inch cubes.
4. In a gallon ziplock bag, place the chicken cubes and pour the marinade over it and seal and shake until all the chicken is coated.
5. Leave in refrigerator between 45 minutes and 2 hours but NO LONGER or the chicken will start to change texture because of the acidic nature of the marinade.
6. Cut the zucchini into ¾ inch slices,cut the peppers into 1 ¼ inch cubes and cut the onions into 1 ¼ inch wedges.
7. Place in another ziplock bag and add olive oil.
8. Season lightly with salt.
9. When ready to skewer the meat (if using wooden or bamboo skerws-soak for 30 minutes).
10. Thread veggies and meat on the skewers in this order…
11. Bell pepper, onion, zucchini, 2 pieces of meat and repeat until skewer is full. I was able to make 7 very long skewers (3 repeats of the veggies and chicken).
12. Serves 8 people.
13. Grill on Medium high heat on BBQ (375-400 degrees) for 10 minutes, turning once during cooking. Check chicken meat to make sure cooked through. Serve with Tzadziki sauce.
14. For Tzadiki Sauce
15. Dice the cucumber and place in colander or on paper towel for 20-30 minutes to extract the water in the cucumber.
16. Squeeze out as much liquid as you can after the 30 minutes of resting.
17. Place cucumbers in a bowl and stir in Greek yogurt, garlic, fresh lemon juice, chopped parsley and dill.
18. Add a bit of salt and stir.
19. Taste and adjust seasonings (I added a bunch more dill and a bit more lemon juice).
20. Serve with Kebabs.
21. Store any leftovers in refrigerator in an airtight container. Delicious spread in a pita pocket sandwich with meat, lettuce and tomato and hummus.

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