Chicken Kabobs

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegetables of choice (e.g., bell peppers, onions, zucchini), cut into chunks
• Metal or wooden skewers (if using wooden, soak in water for 30 minutes)

Steps

1. 1 In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
2. 2 Add chicken cubes to the marinade, toss to coat, and let sit for at least 15 minutes.
3. 3 Preheat grill or grill pan to medium-high heat.
4. 4 Thread chicken and vegetables onto skewers, alternating between chicken and veggies.
5. 5 Grill kabobs for about 10 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F and veggies are tender.
6. 6 Serve immediately off the grill.

Nutrition

Tips

• For extra flavor, marinate the chicken for up to 4 hours in the fridge.
• If you're pressed for time, use pre-cut veggies to save prep time.
• Add some cherry tomatoes to your skewers for a pop of sweetness.
• Ensure wooden skewers are soaked to avoid burning on the grill.
• Leftovers can be stored in the fridge for up to 3 days.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Serving Suggestions

• Serve with a side of tzatziki sauce.
• Pair with a fresh Greek salad.
• Accompany with warm pita bread.
• Add a squeeze of fresh lemon before serving.

FAQ