Lemon Greek Marinated Chicken Kabobs
With grilling season upon us, I'll be enjoying my Lemon Greek Marinated Chicken Kabobs.
Servings: 7 skewers
Ingredients
- 1 1/2 lbs. chicken breast, boneless, skinless, cut in 1 1/2 inch chunks
- 1 cup red bell pepper, cut in 1 1/2 inch chunks
- 1 cup green bell pepper, cut in 1 1/2 inch chunks
- 1 cup zucchini, cut in 1 1/2 inch chunks
- 1 large red onion, cut in 1 1/2 inch chunks
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- Juice of a lemon
- Zest of a lemon
- 1 tbsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- 3/4 cup greek yogurt
Instructions
- Add the chicken, bell pepper, green bell pepper, zucchini, red onion, sea salt, ground black pepper, juice of a lemon, zest of a lemon, extra virgin olive oil, garlis powder, cayenne pepper and Greek yogurt in a large ziplock bag or a large mixing bowl. Use tongs or your hands and coat the chicken and vegetables in the marinade. Cover and marinate for up to 2 hours in the refrigerator.
- Remove the chicken and the vegetables from the fridge.
- If you are using wooden skewers, soak 10 of them in cold water for an hour.
- Thread the chicken and vegetables onto the skewers, alternating until the chicken is gone. Drizzle 2 tablespoons of olive oil over the skewers.
- Heat the grill over medium high heat.
- Brush the grill with the remaining olive oil and place the skewers on the grill. Grill for 6 minutes on each side. Chicken should reach an internal temperature of 165°F.
- Remove the kabobs from the grill and serve warm with fresh cilantro or parsley and green onion.
Notes
- Feel free to use whatever color bell pepper you like.
- Other vegetables you could use include zucchini and mushrooms.
Nutrition
Calories: 167kcal | Carbohydrates: 6g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 398mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 50mg | Calcium: 41mg | Iron: 1mg