Greek Chicken & Vegetable Kebabs
Marinade:
*You can use any Greek Seasoning Blend that you want, but I recommend my homemade blend or Penzey's Greek Seasoning.
Mix Greek Seasoning Blend and water in glass jar; let sit 5 minutes. Add oil to jar and shake well. Divide prepared dressing into two 1-gallon zip-loc bags. Place chicken in one bag and vegetables in other bag. Let sit in refrigerator for 2-4 hours to marinate.
Pierce chicken and vegetables onto skewers. I recommend having separate skewers for each thing (e.g., 1 skewer for chicken, 1 skewer for zucchini) so that everything is cooked to perfection. Grill on medium heat.
Note: If you prefer to serve whole chicken breasts, simply marinate & grill the whole breasts, and dedicate the skewers to your vegetables.
- 2 Tab. Greek Seasoning Blend*
- 2 Tab. water
- 1/2 cup organic extra virgin olive oil (or oil of your choice)
- 2 chicken breast halves, cut into large chunks (see Note below)
- 1 sweet or red onion, cut into large chunks
- 8 - 10 mushrooms (cut larger mushrooms in half)
- 2 red bell peppers, cut into large pieces
- 1 small zucchini or yellow crookneck squash, cut into large chunks
*You can use any Greek Seasoning Blend that you want, but I recommend my homemade blend or Penzey's Greek Seasoning.
Mix Greek Seasoning Blend and water in glass jar; let sit 5 minutes. Add oil to jar and shake well. Divide prepared dressing into two 1-gallon zip-loc bags. Place chicken in one bag and vegetables in other bag. Let sit in refrigerator for 2-4 hours to marinate.
Pierce chicken and vegetables onto skewers. I recommend having separate skewers for each thing (e.g., 1 skewer for chicken, 1 skewer for zucchini) so that everything is cooked to perfection. Grill on medium heat.
Note: If you prefer to serve whole chicken breasts, simply marinate & grill the whole breasts, and dedicate the skewers to your vegetables.
