This grilled Greek chicken skewers recipe was made and written for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!
How often have you been grilling this summer? Daily, weekly or not enough? Although I live in Pennsylvania, I grill as much as I can, no matter the weather. 100 degrees or snowing, if I have grilled food on my mind I go for it!! I can’t be stopped!
One of the easiest things you can grill is chicken. Plus chicken seems to please just about everyone! These Grilled Greek Chicken Skewers are easy to prep and grill. Best of all, the smoky flavor of the grill accentuates the Greek flavors… Plus for the kids…Food on a “stick” will make them happy for sure!
The key to the dinner is timing. You want your veggies cooked and you want your chicken moist. Dry chicken is not delicious to anyone! These Grilled Greek Chicken Skewers have enough flavor that in my opinion, they don’t need a sauce. However, if you love Tzatziki sauce or something along those lines, go for it. You can buy a delicious pre-made varieties or make your own.
Tip: Marinate the chicken and veggies for 30 minutes to an hour. Oil your grill, skewer everything up, and in no time dinner will be ready.
Serve with a variety of rice or keep it light with just the protein and the veggies.
- 1/2 cup grapeseed or olive oil
- 2 TBS fresh lemon juice
- 5 garlic cloves minced (or 2 TBS garlic paste)
- Fresh Lemon Thyme (or fresh Oregano)
- Greek seasoning (I use Cavendars)
- 4-5 boneless breasts of chicken
- Salt & pepper
- Vegetables of your choice: like zucchini, yellow squash, mushrooms, onions, or whatever you enjoy.
- In a mason jar combine oil, lemon juice, garlic, a few sprigs of Lemon Thyme or Oregano (stripped) and 1 tsp of the Greek seasoning. Shaker until combined. Set aside.
- Cut any fatty pieces off of your chicken breasts, and then cut each breast into long strips. Season with a bit of salt and pepper on each side. Place in a shallow small dish or bowl. Pour a little more than half the marinade over (reserving the rest for your veggies). Toss with your fingertips until the chicken is evenly coated and allow it to sit for 20-30 minutes or cover and refrigerate for an hour.
- Prep your vegetables by cleaning and or slicing, season with a bit of salt and pepper. Place in a small bowl and pour the rest of the marinade over. Toss with your fingertips until evenly coated. Allow to marinate for 20 minutes or so.
- Oil and heat your grill.
- Skewer veggies, the above pictured SABER Stainless Steel Dual Skewers are great for securing veggies like zucchini, onion, squash and more. Sprinkle veggies with additional Greek seasoning.
- Skewer chicken. Thread it on in and “over-under” pattern, sprinkle with additional Greek seasoning.
- Place veggies on grill first, give them about a 5-6 minute head start.
- Place chicken on grill.
- Grill veggies and chicken until done to your liking. Cook times will vary by size and thickness of both meat and veggies. If vegetables begin to char, move them to indirect heat to finish cooking to your liking.
- Chicken should not take long; typically skewers take about 2-3 minutes per side on a hot grill. You don’t want to overcook them. Allow chicken to rest a few minutes. Enjoy!
- Tips: If your chicken breasts are thick, cut them in half to make two thinner breasts, and then slice into strips. Also cook your veggies on separate skewers, that way you can cook them through, they take longer than the chicken. Arrange veggies in similar sizes on skewers remove whichever skewers looked cooked through as they are, don’t wait to remove all skewers together when cooking meats or veggies on your grill.