These Greek Chicken Kabobs Have the Best Marinade!
I have found my absolute favorite chicken marinade and am so excited to share one of our very favorite light, delicious summer meals with you today. This is a recipe for the most flavorful Greek chicken kabobs that go great with any number of things. You can cook these up on the grill, a griddle, or even in the oven.
This recipe is really cool because it is so versatile with what kind of chicken you can start with. The recipe calls for boneless, skinless chicken thighs, but you can totally use chicken tenderloins, chicken breasts, or even bone-in chicken thighs if that’s what you’ve got on hand. No matter which chicken you use--this will sure be a winner, winner, chicken dinner!
This is the best chicken marinade!
People again and again in the comments of this recipe said that this was the best chicken marinade they ever tried, which was really what enticed me into making it. I have to say I would totally add my name to this list of people who claim it is because with this flavor combination, you simply cannot go wrong! You’ve got all your flavor profiles covered with your marinade made up of fresh lemon juice, lemon zest, chopped shallots, fresh garlic, paprika, oregano, basil, thyme and of course salt and pepper.
Now this gorgeous Greek chicken is so bright, tender and flavorful it can shine with a very simple meal all on its own with something as simple as rice and steamed broccoli on the side. However, it is so beautiful, you almost have to do it the justice of letting it shine with a full spread of beautiful Mediterranean food.
What to serve the chicken with
4 tablespoons olive oils, divided
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
3 cloves garlic, minced
1 shallot, minced
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Directions:
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This recipe is really cool because it is so versatile with what kind of chicken you can start with. The recipe calls for boneless, skinless chicken thighs, but you can totally use chicken tenderloins, chicken breasts, or even bone-in chicken thighs if that’s what you’ve got on hand. No matter which chicken you use--this will sure be a winner, winner, chicken dinner!
This is the best chicken marinade!
People again and again in the comments of this recipe said that this was the best chicken marinade they ever tried, which was really what enticed me into making it. I have to say I would totally add my name to this list of people who claim it is because with this flavor combination, you simply cannot go wrong! You’ve got all your flavor profiles covered with your marinade made up of fresh lemon juice, lemon zest, chopped shallots, fresh garlic, paprika, oregano, basil, thyme and of course salt and pepper.
Now this gorgeous Greek chicken is so bright, tender and flavorful it can shine with a very simple meal all on its own with something as simple as rice and steamed broccoli on the side. However, it is so beautiful, you almost have to do it the justice of letting it shine with a full spread of beautiful Mediterranean food.
What to serve the chicken with
- Pita bread
- Hummus
- Tzatziki sauce
- Green Greek salad
- Grape tomatoes
- Cubed or crumbled feta cheese
- Bell pepper
- Cucumbers
- Sliced red onion
Greek Chicken Kabobs - Damn Delicious
Greek Chicken Kabobs - Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB. Author: Chungah Rhee
Yield: 6 servings
Serving size: 6
Calories per serving: 412
Ingredients:
Serving size: 6
Calories per serving: 412
4 tablespoons olive oils, divided
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
3 cloves garlic, minced
1 shallot, minced
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Directions:
In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Serve immediately.
Source: damndelicious.net
Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Serve immediately.
Source: damndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.flickr.com
- www.damndelicious.net
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
