Greek Lemon Oregano Chicken Skewers

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup red onion, diced
• 24 wooden skewers, soaked in water for 30 minutes

Steps

1. 1 In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, and red pepper flakes.
2. 2 Add chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Thread marinated chicken and diced peppers and onions onto skewers.
5. 5 Grill skewers for 6 minutes per side, or until chicken is cooked through.
6. 6 Serve hot, garnished with fresh oregano and lemon wedges.

Equipment

• Grill or grill pan
• Skewers

Variations

• Add cherry tomatoes to the skewers for extra color and sweetness.
• Substitute chicken with firm tofu for a vegetarian option.

Substitutions

• Use fresh oregano if dried isn't available.
• Substitute red bell pepper with yellow or orange for a different flavor profile.

Pairings

• A crisp white wine like a Sauvignon Blanc complements the lemony flavor.
• A side of roasted potatoes or rice pilaf.

Nutrition

Tips

• For extra flavor, grill lemon halves and squeeze over the skewers just before serving.
• If you don't have a grill, these skewers cook beautifully on a stovetop grill pan.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill.

Freezing: Freeze uncooked skewers on a parchment-lined baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before grilling.

Serving Suggestions

• Serve with a side of tzatziki sauce and a fresh Greek salad.
• Pair with warm pita bread for a complete meal.

FAQ