Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
- 1/3 cup extra virgin olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves, minced
- 1.5 tsp dried oregano
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
Instructions
- In a medium bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, vinegar, salt, pepper, and paprika.
- Cut chicken into even 1.5-inch pieces. Place in a zip-top bag or bowl.
- Pour marinade over chicken. Toss to coat. Seal and marinate in the fridge for 1 to 6 hours.
- Soak wooden skewers in water for 30 minutes if using.
- Preheat grill to medium-high. Thread marinated chicken onto skewers.
- Grill 6–8 minutes per side, until golden and cooked through (internal temp 165°F).
- Let rest for 5 minutes before serving with your favorite sides.
Notes
- Add 1–2 tbsp plain Greek yogurt to the marinade for extra tender chicken.
- For oven cooking, roast kabobs at 425°F for 20–25 minutes, turning once.
- If short on time, 30 minutes of marinating still imparts good flavor.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 0g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg