Marinated Greek Chicken Skewers


Some days I’m overflowing with words to write about these recipes. I’ll be in the middle of emptying the dishwasher, a jog at the gym, or stabbing someone with a needle, and ideas start flowing. My mind starts talking blogspeak. If you are a frequent blogger you might understand. You train of thought starts writing itself as a post.

And then there are days, days when I have all the time in the world to spend on my laptop being creative and clever, and I can’t think of a single word to say. Like today. My mind feels empty and no matter how deep I dig, I’m not finding anything. So I write about nothing, in hopes that something will materialize on the page. So I give you permission to stop reading right here (I probably should have warned you sooner), and ignore the rest of my ramble.

Still there? You must be incredibly bored. But since you still appear interested I suppose I’ll say something about this recipe. It is, after all, a blog about cooking. It’s not that this recipe isn’t inspiring. It is. It’s fantastic. Grilled chicken skewers marinated in garlic, olive oil, and oregano. Simple. Fast. Succulent. I loved, loved, loved it! I just don’t know what else to say besides, try it out. I bet you have most of these ingredients already on hand. Dip the sizzling skewers in tzatziki or hummus, stuff ’em in a pita, or spread ’em over a bed of spinach or Greek salad. This is a wonderfully uncomplicated and delicious dish.

Marinated Greek Chicken Skewers

INGREDIENTS

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

DIRECTIONS

1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.

Serves 4.

(Adapted from Epicurious)

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44 Responses to Marinated Greek Chicken Skewers

  1. Tammy March 5, 2013 at 12:00 am #

    This is so great! I made this for dinner tonight, thanks for your blog! 🙂 <3

    • Julie June 8, 2015 at 8:15 am #

      I have made these several times now and I LOVE them! Thanks for the great recipe!

  2. Cold Oatmeal and Purple Cows April 7, 2013 at 1:12 pm #

    I love this recipe! The first time I made it, I put the lemon juice in the marinade because I didn’t read the recipe closely. That worked just fine too! 🙂 Such a great go to recipe!

  3. Lauren M May 6, 2013 at 12:24 am #

    Can you marinate the chicken overnight instead of 30 mins?

    • Jessie May 6, 2013 at 1:46 pm #

      I’m not sure- I say give it a try and let us know how it goes! These definitely don’t need to be marinated that long, but it probably wouldn’t hurt. Reallly acidic marinades tend to break down meat if left on for too long but I don’t think this one isn’t very acidic- especially since you don’t add the lemon juice till the end.

  4. Kristie November 18, 2013 at 7:20 pm #

    Does this work well for left overs? (Lunch for next day?)

    • Jessie Davis November 18, 2013 at 9:04 pm #

      Yes it makes great leftovers! You can re-heat it or enjoy it cold on a salad.

  5. FoodSkinny.com February 17, 2014 at 12:25 pm #

    Get the skinny… You have been featured on FoodSkinny.com
    http://www.foodskinny.com/food-2/skinny-marinated-greek-chicken-skewers/

  6. becky April 10, 2014 at 1:46 pm #

    making this with Ina Garten’s Greek Panzanella Salad tonight…I cannot wait!!! Have you tried spicy feta dip with it? Feta, greek yogurt (or sour cream), olive oil and a little cayenne papper? YUM.

  7. The (Gluten-Free!) Food Gurly June 18, 2014 at 6:41 pm #

    These sound super yummy! Bookmarking to try!! Thanks!! 🙂

  8. sahar April 3, 2015 at 11:06 am #

    I marinated the chicken in the morning to be cooked for dinner. I pan grilled the skewers. the chicken was super moist and delicious. the lemon gave an amazing punch to it. will be saving the recipe to make it again ! definitely a must try !

  9. Nicole May 3, 2015 at 12:26 pm #

    Does anyone know, the nutritional values of this dish, per serving?

    • Jessie Davis May 3, 2015 at 2:15 pm #

      You can go to myfitnesspal.com and input the amounts of ingredients to calculate- keep in mind much of the marinade will drain off before cooking!

  10. Ana August 19, 2015 at 11:54 am #

    Can you bake it in the oven instead of a grill?? If yes what would be the temperature?

  11. Star February 18, 2016 at 11:40 am #

    I have made this recipe several times and it’s amazing. I feel like I put honey in it and don’t see that in recipe. Am I confusing it with something else?

    • Jessie Davis February 18, 2016 at 4:09 pm #

      no honey in the recipe but it probably wouldn’t hurt!

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