👩🍳 Instructions
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1
In a medium bowl, combine the cubed chicken with the juice of 1.5 lemons, olive oil, oregano, thyme, minced garlic, salt, and pepper. Toss until chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
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2
While the chicken marinates, if using wooden skewers, soak them in water for at least 20 minutes. Prepare the vegetables by cutting the red onion and bell peppers into 1-inch pieces and halving any large cherry tomatoes.
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3
Preheat your grill to medium-high heat (approx. 400°F or 200°C). Lightly oil the grill grates.
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4
Thread the marinated chicken and prepared vegetables onto the skewers, alternating ingredients. Do not pack too tightly.
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5
Place the skewers on the hot grill. Cook for 8-12 minutes, turning every 2-3 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with grill marks.
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6
Remove skewers from the grill and let rest for 5 minutes. Serve immediately with fresh lemon wedges and optional garnishes like chopped parsley or tzatziki.
💡 Notes
For best flavor, marinate the chicken for at least an hour. These skewers are excellent served with a side of quinoa, couscous, or a fresh Greek salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
35g
Total Fat
18g
Saturated Fat
3g
Carbs
18g
Fiber
4g
Sugar
6g
Sodium
480mg
Cholesterol
90mg
