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Chicken/Pork Dinner Grilled

Grilled Lemon Garlic Chicken Kabobs

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Lemon Garlic Chicken Kabobs ~ marinated in lemon, garlic, olive oil and herbs, skewered with fresh vegetables and grilled for delicious Greek style flavor.

These kabobs kick off grilling season for us and are on repeat all summer. Sunshine, skewered food, more time outdoors and a delicious meal on a stick. The simple, Greek-themed ingredients in the marinade lock in bold flavor.

The whole meal can be on the table without ever touching a skillet. Game on.

Grilled Lemon Garlic Chicken Kabobs

I used chicken breasts for these Grilled Lemon Garlic Chicken Kabobs, but if you’re partial to thighs, feel free to sub them in. You’ll want to include both the juice and the zest of the lemon in the marinade. 

Lemon Garlic Chicken Kabobs Ingredients:

  • pounds boneless chicken breasts (can sub thighs)
  • olive oil
  • lemon juice and zest
  • red wine vinegar
  • dry oregano
  • garlic powder
  • salt
  • black pepper
  • onion
  • bell peppers
  • grape tomatoes

how to make lemon garlic chicken kabobs:

Cut the chicken into about 1 ½” cubes and add them to a large zip top bag. Add 2 tablespoons of the olive oil, lemon juice and zest, red wine vinegar, oregano, garlic powder, salt and pepper to a bowl. Whisk then pour over the chicken, turning to coat the pieces well.

Seal the bag and marinate in the refrigerator 30 minutes up to 6 hours. 

If you’re using wooden skewers soak them in water at least 15 minutes before grilling so they don’t burn. 

Cut the onion and bell peppers into 1″ cubes then blend with the remaining tablespoon of olive oil. Season with salt and pepper then set aside. 

Thread the chicken onto the skewers alternating with the vegetables. Lightly season with salt and pepper then  grill over medium heat (about 375-400 degrees) 4-5 minutes per side until they’re cooked completely through without overcooking.

Optional vegetables for kabobs:

I used bell peppers, red onion and grape tomatoes but you can customize these kabobs with what you like best. Zucchini, mushrooms or any seasonal vegetables would be really delicious, too. 

TIP: The chicken kabobs will release easily when they’re ready to be turned. If they stick, give them another minute or so of cooking time or you’ll tear the meat.

what to serve with lemon garlic chicken kabobs:

We love these kabobs with warm pita bread, keeping with the ‘whole meal on the grill’ theory, but a quick Tzatziki made with cucumbers, Greek yogurt and a couple of other ingredients make a tasty dipping sauce.

You could also serve them with rice or even baked potato.

Garlic Feta Dip ~ loaded with the bold Mediterranean flavors of garlic and feta, balanced with fresh lemon and dill in a creamy dip. Serve with warm toasted pita and veggies.

Need a Greek themed appetizer: Try this Whipped Feta Garlic Dip and for dessert, cinnamon-honey nut filled Mini Baklava Cups with delicious, authentic flavor. 

If you make this Grilled Lemon Garlic Chicken Kabobs recipe then I’d love to hear from you with a comment or star rating!

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Grilled Lemon Garlic Chicken Kabobs

Lemon, garlic, oregano, olive oil marinated with cubed boneless chicken breasts and grilled for delicious Greek style flavor.
Print Pin Rate
Course: Main Course
Cuisine: American, Greek
Keyword: grilled chicken kabobs

Ingredients

  • 1 ½ pounds boneless chicken breasts thighs can also be used
  • 3 tablespoons olive oil DIVIDED
  • Juice and zest from one lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dry oregano
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • onions, bell peppers, tomatoes or veggies of your choice
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Instructions

  • Cut the chicken into about 1 ½” cubes and add them to a large zip top bag.
  • Whisk together 2 tablespoons of the olive oil, lemon juice and zest, red wine vinegar, oregano, garlic powder, salt and pepper to a bowl then pour over the chicken, turning to coat the pieces well. Seal the bag and marinate in the refrigerator 30 minutes up to 6 hours. 
  • If you’re using wooden skewers soak them in water at least 15 minutes before grilling so they don’t burn.
  • Cut the onion and bell peppers into 1" cubes then blend with the remaining tablespoon of olive oil and season with salt and pepper.  
  • Thread the chicken onto the skewers alternating with the vegetables. Lightly season with salt and pepper then  grill over medium heat (about 375-400 degrees) 4-5 minutes per side until they’re cooked completely through without overcooking.
  • Serve with rice, pita, salad or tzatziki.
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Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg


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Midwestern food-obsessed woman behind the apron who runs with scissors and talks to strangers. You’ll find recipes with simple ingredients and delicious results. I’m grateful every day for this blog and everyone who gives me a chance to live a dream I didn’t know I had. Click to read more

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