Marinated in a light and lemony souvlaki-inspired marinade, chicken is threaded onto skewers with a rainbow of veggies and grilled until tender and juicy. These chicken kabobs are the perfect make-ahead, feel-good kind of meal.
Ingredients for Chicken Kabobs
Marinade: Fresh lemon, garlic, and a sprinkle of seasonings are all you need. I add oregano, but you can also use a bit of your fave Greek seasoning. Chicken: These kabobs are made with boneless skinless chicken breasts. Skinless chicken thighs also work well in this recipe. Vegetables: Dive into the color wheel; these kabobs are vibrant with bell peppers, zucchini, and red onion.
How to Make Greek Chicken Kabobs
Got Leftovers?
Remove the chicken and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 4 days. Heat and tuck into a pita bread or enjoy cold over a salad or in a wrap. Leftovers (off the skewers) can be frozen in zippered bags for up to 4 months and thawed in the refrigerator.
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