Greek Chicken Kabobs

Grilled chicken is a summer standard.  But sometimes I want something a bit different than basic barbecued chicken.  My sister had made something much like this and it inspired me to make my own Greek chicken kabobs. I enjoyed with steamed rice and also with a small baked potato. I made it not too garlicky. Up to you how much you put in. FYI: it is naturally gluten free so no special measures required to create a delicious meal for your entire family.

I baked it; it was not a good day to grill and so I baked for 30 minutes and broiled for 2-4 minutes to char it a bit; was moist and perfect. You could certainly grill it for maybe 6 -8 minutes and flip and do another six minutes.

I used boneless chicken thighs but you can do boneless breasts for sure. Just cook for a bit less. Great with a salad of some sort and an iced tea. Enjoy the burst of flavor from the lemon, the herbs, and that garlic!

Greek Chicken Kabobs

Marinade: ½ cup plain Greek yogurt; preferably whole milk yogurt

¼ cup fresh lemon juice

Zest of a half a lemon or a whole one if you want more zing

1 Tbsp. white balsamic vinegar if you have it; optional

2 Tbsp. chopped fresh oregano leaves

1 Tbsp. chopped fresh thyme leaves

4-5 garlic cloves minced

1 tsp. kosher salt

¼ tsp. fresh ground pepper

Dash to a quarter tsp. red pepper flakes

Chicken: 4 boneless chicken thighs cut into 1 inch chunks

1 large bell pepper cut into 1 1/2 inch chunks

1 medium large red or yellow onion cut into 8ths from top to bottom.

Mix the marinade; add chicken. Let marinade 2-12 hours. Put chicken onto skewers; I used metal ones but you can use bamboo ones soaked in water for an hour. I started with a pepper chunk then 2-3 chunks of chicken; then onion then more chicken and then a pepper on the end to sort of bracket in the raw meat. I lined a sheet pan with aluminum foil and heat ed my oven  to 375 degrees.  I baked the skewers 30 min; turned over half way through. Then I turned to oven to broil and put the tray on the top rack to char for 2-4 minutes tops; watch it closely; burnt is not a goal here! I actually microwaved my leftover marinade for 1 minute; stirred half way through and served it on the rice for more flavor.  It was hot and fairly cooked by that minute but you could do more if you want; just keep it from drying up. 

I served it over brown rice with a tomato salad. Enjoy!