I got a new grill this year and that means I find all sorts of reasons to use it. It had been awhile since I had done anything like kabobs, and decided that there was no time better then now to get on it. These marinated chicken kabobs are flavorful and juicy and filled with all sorts of yum! They grill up quick and make for great leftovers too!
I got one of those pellet grills that also acts as a smoker and I love it! I’ve made a whole brisket and 16 lbs of pork butt on it. Super handy. Don’t get me wrong, I love a good charcoal grill too (I have one of those too), but the easy of a pellet grill/smoker is super handy and it heats up a lot faster. We did have a propane grill, but this is much more fun and versatile at least in my mind. With all that being said, recipe time!
Greek Marinated Grilled Chicken Kabobs
Servings – 6 – 8
- 1.25 – 1.5 lbs chicken breast cut into 1 inch chunks
- 2 bell peppers cut into 1 inch pieces
- 1 small to medium onion cut into 1 inch pieces
- 2 Tbsp olive oil
- 6 Tbsp red wine vinegar
- 1 tsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- 4 tsp worcestershire
- 1 tsp salt
- Fresh cracked black pepper to taste
- Pita (optional)
- Tzatziki (optional)
- The list of ingredients above starting with the olive oil is designed to make 2 batches of marinade. Half of the ingredients to marinade the chicken and the other half the vegetables. Mix the ingredients together and then toss with chicken and the other half with the vegetables. Marinate for 1 hour.
- Using metal skewers or bamboo skewers (soaked for at least 30 minutes so they don’t immediately burn up on the grill), put your kabobs together alternating the chicken and vegetables to your liking.
- Fire up your grill and cook the kabobs until the chicken is cooked through and the vegetables have a bit of char on them, about 10 to 15 minutes. You’ll want to rotate the kabobs as they cook.
- Serve up with pita and tzatziki and enjoy!