Lemon Oregano Grilled Chicken Kebabs
Chicken, bell pepper, zucchini, and red onion marinated in lemon, garlic, and oregano, then grilled on skewers.
Equipment
- Skewers, metal or wooden
- Grill or grill pan
- Large bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breast or thighs cut into one inch chunks
- 2 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 2 cloves garlic minced
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp paprika optional
- 1 tsp dried oregano
- 1 red bell pepper cut into chunks
- 1 zucchini cut into thick half moons
- 1 red onion cut into wedges
Instructions
Cooking
- Marinate. Toss the chicken chunks with the oil, lemon juice, garlic, salt, pepper, paprika, and oregano, then chill at least 30 minutes.
- Prep. Cut the pepper, zucchini, and onion into chunks and soak wooden skewers in water if you are using them.
- Thread. Alternate chicken and vegetables on the skewers with a little space between pieces.
- Grill. Cook over medium high heat about 5 minutes, flip, and cook about 7 minutes more until the chicken reaches 165 degrees F.
- Rest. Let the kebabs rest 5 minutes before serving.
Notes
Substitutions: Use boneless thighs for juicier meat, or add pineapple chunks for a sweet twist.
Tips: Marinate overnight for more flavor and avoid crowding the skewers.
Storage: Refrigerate leftovers for three to four days. Nutrition does not include the optional paprika.