Greek Style Chicken and Vegetable Kebabs
Author: 
Recipe type: Kebab Barbecue
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A wonderful summer BBQ idea with a Greek spiced marinade that keeps the chicken tender and the vegetables crisp grilled and fresh.
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.
Recipe by Growing Weisser at https://www.growingweisser.com/greek-style-chicken-and-vegetable-kebabs