Ingredients
Scale
For the Chicken Kebabs:
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Wooden or metal skewers (soak wooden skewers for 30 minutes if using)
For Serving (Optional):
- Pita bread
- Tzatziki sauce
- Fresh Greek salad (tomatoes, cucumbers, olives, red onion, feta)
Instructions
- Marinate the Chicken:
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
- Add chicken, toss to coat, and marinate in the fridge for 30 minutes to 2 hours.
- Prepare the Skewers:
- Thread the marinated chicken onto skewers, leaving space between pieces.
- Grill the Kebabs:
- Preheat grill to medium-high heat.
- Grill kebabs for 8-10 minutes, turning occasionally, until chicken is cooked and slightly charred.
- Serve:
- Serve with warm pita, tzatziki sauce, and a Greek salad.
Notes
- Storage: Leftover kebabs can be refrigerated for up to 3 days.
- Freezing: Freeze marinated raw chicken for up to 3 months.
- Prep Time: 15
- Cook Time: 10
Nutrition
- Serving Size: 4
- Calories: 300 kcal