Greek Lemon Chicken Kebabs

$- 1 lb boneless chicken thighs, cut into 1-inch pieces - 2 tablespoons extra virgin olive oil - Juice and zest of 2 fresh lemons - 3 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste For the main dish, I love using chicken thighs. They stay juicy and tender when cooked. The extra virgin olive oil brings a rich flavor, while the fresh lemons add brightness. Garlic adds depth, and the spices give that classic Greek touch. - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into wedges - Fresh parsley, chopped, for garnish I like to add colorful vegetables. The red and yellow bell peppers add sweetness and crunch. The red onion gives a nice bite and flavor. Don't forget the fresh parsley; it brightens the dish and makes it look pretty! - Skewers - Grill or grill pan - Mixing bowl You will need skewers to hold everything together. Wooden skewers work well, but soak them in water first to prevent burning. A grill or grill pan is best for cooking these kebabs. A good mixing bowl helps to blend the marinade perfectly. {{ingredient_image_2}} 1. First, I prepare the marinade. In a large bowl, I mix: - 2 tablespoons extra virgin olive oil - Juice and zest of 2 lemons - 3 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste I whisk it all together until it smells amazing. 2. Next, I add 1 pound of cut chicken thighs to the marinade. I make sure each piece is well coated. Then, I cover the bowl with plastic wrap. I place it in the fridge for at least an hour. For the best flavor, I recommend marinating for 2 to 3 hours. 1. While the chicken marinates, I prepare the skewers. I use wooden skewers, soaking them in water for 30 minutes to stop burning. 2. I take the marinated chicken and start threading it onto the skewers. I alternate with: - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into wedges I leave small gaps between each item. This helps them cook evenly. 1. Now, I preheat my grill to medium-high heat. It’s important to let it get hot before cooking. 2. Once the grill is ready, I place the skewers on the grates. I cook them for about 8 to 10 minutes. I rotate them often. This gives the kebabs nice grill marks and helps them cook evenly. 3. I check the chicken’s temperature. It should reach 165°F (74°C) for safe eating. 4. After grilling, I carefully remove the kebabs from the grill. I let them rest for a few minutes. This helps keep the chicken juicy. 5. Just before serving, I sprinkle fresh parsley on top and add lemon wedges for extra zest. Marinating the chicken is key for great flavor. It helps the chicken soak up all the tasty herbs and spices. I recommend marinating for at least one hour. For the best taste, let it sit for two to three hours. This extra time makes a huge difference. Adjust the seasoning to your liking. If you enjoy a bit more heat, add a pinch of cayenne pepper. Don't be afraid to experiment and find what works for you! When grilling, choose between gas and charcoal. Gas grills heat up fast and are easy to control. Charcoal grills give a smoky flavor but take longer to set up. Whichever you choose, preheat your grill to medium-high heat. This helps cook the chicken evenly. Always check that the chicken is fully cooked. Use a meat thermometer to ensure it reaches 165°F (74°C). This keeps everyone safe and the chicken juicy. Plating is just as important as cooking. Serve your kebabs on a large, colorful platter. Add a mix of fresh parsley and lemon wedges around them. This makes the dish pop with color. For a complete meal, pair the kebabs with tzatziki sauce or a Greek salad. These sides add flavor and freshness, making your meal even better. Pro Tips Marination Time: Allow the chicken to marinate for at least 2-3 hours for the best flavor absorption. Grill Temperature: Make sure your grill is preheated to medium-high for optimal cooking and to achieve perfect grill marks. Resting the Kebabs: Let the kebabs rest for a few minutes after grilling to ensure the juices redistribute and keep the chicken moist. Vegetable Variety: Feel free to add other vegetables like zucchini or cherry tomatoes for a colorful and nutritious addition to your kebabs. {{image_4}} You can use different proteins for your kebabs. Chicken thighs are great, but chicken breast works too. Chicken breast gives a leaner option, but it can dry out if overcooked. If you prefer seafood, shrimp is a tasty choice. Just make sure to marinate them for less time, about 30 minutes. For a vegetarian option, you can skip the meat entirely. Use firm tofu or halloumi cheese in your kebabs. Both soak up flavors well and grill nicely. Add mushrooms or zucchini for extra taste and texture. Mediterranean flavors shine in these kebabs. You can add more spices to change the taste. Try cumin or coriander for a twist. Fresh herbs like basil or mint can also enhance the flavor. Mix in different vegetables for variety. Cherry tomatoes add sweetness, while asparagus gives a nice crunch. Use what you have on hand. This makes your dish unique every time you grill. Pair your kebabs with great sides. Greek salad is a classic choice. The fresh veggies and tangy dressing balance the rich flavors of the chicken. Don't forget about tzatziki sauce! This creamy cucumber dip is perfect for dipping. It cools the heat and adds a zesty kick. You can also serve warm pita bread or rice to round out the meal. Enjoy your flavorful feast! To keep your Greek lemon chicken kebabs fresh, place them in an airtight container. Store them in the fridge. They will stay good for up to three days. If you want to save them longer, you can freeze them. Wrap each kebab in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When you reheat your kebabs, use the oven or a skillet. This keeps the flavor and moisture. Preheat the oven to 350°F (175°C) and place the kebabs on a baking sheet. Heat for about 10-15 minutes. If using a skillet, add a touch of olive oil and cook on medium heat, turning gently. Avoid the microwave if you can. It can make the chicken dry and tough. Greek lemon chicken kebabs last about three days in the fridge. Check for signs of spoilage before eating. If the chicken has a bad smell or changes color, it’s best to throw it away. Always trust your senses. If it looks or smells off, don’t eat it. Enjoy this tasty dish safely! You should marinate the chicken for at least 1 hour. For the best flavor, aim for 2-3 hours. The longer you marinate, the more the chicken absorbs the lemon and herb flavors. This time helps tenderize the meat and makes it juicy when grilled. Yes, you can use wooden skewers, but soak them in water for at least 30 minutes. This step helps prevent burning on the grill. If you skip this, the skewers may catch fire. Metal skewers are also an option if you want to avoid this step. Serve these kebabs with fresh tzatziki sauce for dipping. A Greek salad makes a great side, too. You can also add warm pita bread or grilled vegetables. For a complete meal, consider pairing with rice or quinoa. In this post, we explored making Greek lemon chicken kebabs, focusing on key ingredients like chicken thighs, fresh herbs, and vegetables. We covered marinating methods, skewering tips, and grilling techniques. Plus, we shared storage and reheating advice to keep leftovers fresh. Grilling kebabs is easy and fun. You can mix flavors and use different proteins to suit your taste. Enjoy your kebabs with sides or sauces for a perfect meal. Remember, great food starts with good ingredients and a little love.$

Delicious and zesty chicken kebabs marinated in lemon and herbs, perfect for grilling.

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Prep Time 15

Cook Time 10

Total Time 1 15

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless chicken thighs, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
2 whole lemons, juice and zest
3 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and black pepper
1 whole red bell pepper, cut into 1-inch pieces
1 whole yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
to taste fresh parsley, chopped, for garnish
as needed skewers

Instructions

In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper until the mixture is fully combined and fragrant.
Add the chicken pieces to the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for a minimum of 1 hour, but for best results, let it marinate for 2-3 hours to enhance the flavors further.
Preheat your grill or grill pan to medium-high heat, allowing it to reach optimal cooking temperature.
While the grill is heating up, prepare the skewers. Alternate threading the marinated chicken pieces, red bell pepper, yellow bell pepper, and red onion onto the skewers, ensuring to leave small gaps between each item to promote even cooking.
When the grill is hot, place the skewers on the grill grates. Cook for about 8-10 minutes, rotating the skewers occasionally to ensure they develop beautiful grill marks and are evenly cooked. The chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
Once cooked through, carefully remove the kebabs from the grill. Allow them to rest for a few minutes to let the juices redistribute, keeping the chicken tender and moist.
Just before serving, garnish the kebabs with a sprinkle of freshly chopped parsley and accompany them with lemon wedges for an additional burst of zest.

Notes

Serve with tzatziki sauce or a Greek salad for a complete meal.

Keyword chicken, grilling, kebabs, lemon, Mediterranean