Greek Grilled Chicken Kabobs

Dairy-free, Gluten-free

Greek Grilled Chicken Kabobs

Summertime is for grilling and as a self-proclaimed “grill master,” I love making simple dinners out on the barbecue!

As you may notice from the recipes I share, I’m a big fan of greek seasoning on my chicken. So, what better choice than to combine that with my love of veggie kabobs for a perfect summer night meal!

These were a favorite of ours over the summer, but don’t doubt that I’ll still make them in my rain coat… in true Pacific Northwest Fashion.

I hope you whip these up for your next backyard BBQ or just for a nice patio dinner with family.

Greek Grilled Chicken Kabobs

Yields about 8 kabobs

Prep Time: 15-20 minutes

Cook Time: 10-15 minutes

What you’ll need:

• 3-4 chicken breasts, sliced and cubed

• 2 zucchini, sliced

• 1 red bell pepper, sliced into squares

• 1 yellow bell pepper, sliced into squares

• 1 red onion, sliced into squares

• 1 cup mushrooms, cut in half

• Zest and juice of 1 lemon

• 2 Tbsp fresh dill, chopped

• 1 Tbsp garlic herb blend (I use Simply Organic brand)

• 2 tsp oregano

• 2 tsp black pepper

• 1 tsp coriander

• 1/2 tsp salt

• 1 Tbsp olive oil

• 2 tsp red wine vinegar

• About 10 wooden or metal skewers

What to do:

1. Mix lemon juice, olive oil, vinegar, and seasonings in a bowl

2. Skewer chicken and veggies, alternating

3. Using a basting brush, brush each skewer with seasoning blend

4. Cook on the grill at medium heat, flipping halfway through, until chicken is fully cooked (about 8 minutes each side

I paired these Greek Grilled Chicken Kabobs with grilled corn and a simple Greek salad made up of lettuce, kalamata olives, red bell pepper, pita chips, and greek dressing.

Be sure to tag #wanderfullywholesomeeats to let me know how you enjoyed these!

xoxo

Danielle Webb