These Greek hen kabobs are juicy, flavorful, and grilled to perfection.
Tender chunks of marinated hen and colourful zucchini, peppers, and onion are threaded onto skewers and grilled in your new go-to summer time dinner.

- Taste: These skewers are herby and contemporary, marinated in a vibrant lemon, savory garlic, and basic Greek oregano combination.
- Prep Be aware: These are nice to make forward, assemble the kabobs a day forward, and grill when prepared.
- Advisable Instruments: Hold wood or metal skewers available for a last-minute important dish or fruit kabobs.
- Serving Recommendations: Add a aspect of tzatziki sauce and a cucumber tomato salad for a terrific summer time meal.

Ingredient Suggestions for Rooster Kabobs
- Rooster: This recipe requires boneless, skinless hen breasts. Boneless, skinless hen thighs, cubes of pork, or giant shrimp can be used.
- Greens: Go for a wide range of colourful peppers. Be certain the veggies are all lower to the identical measurement and thickness so that they prepare dinner evenly. Complete button mushrooms and thick slices of eggplant are additionally nice choices.
- Marinade: Contemporary lemon juice not solely tenderizes the hen but additionally provides a bit of zing.
- Variations: Bump up the flavour and mix a do-it-yourself Greek seasoning mix so as to add to the marinade. A spoonful of tangy Dijon mustard or a bit of honey may also improve the flavour.



Leftovers?
Retailer the hen and veggies individually in coated containers within the fridge for as much as 4 days. Reheat each within the microwave or on the stovetop and scoop right into a pita pocket or serve over do-it-yourself zoodles for an energizing low-carb meal.
As soon as the Greek hen kabobs are faraway from the skewers, they are often frozen in zippered baggage for as much as 4 months.
Extra Easy Summer season Skewers
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Greek Rooster Kabobs
These Greek hen kabobs are impressed by the flavors of hen souvlaki.
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For the marinade, in a medium bowl, mix ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the hen, toss properly to coat, and refrigerate for no less than half-hour or as much as 4 hours.
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Place the greens in a big bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
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Take away hen from the marinade, permitting extra to drip off. Discard the marinade and thread the hen and greens onto skewers.
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Preheat the grill to medium-high warmth. Add the skewers and prepare dinner, turning often, for 10 to fifteen minutes or till the hen is cooked by way of and reaches an inside temperature of 165°F.
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Serve the skewers with lemon wedges and tzatziki if desired.
Serving Recommendations: Serve with rice, Greek potatoes or tuck right into a pita and prime with tzatziki.
Diet data is for ¼ of the recipe and accounts for ⅓ of the marinade (as the remainder is discarded).
Hold leftovers in an hermetic container within the fridge for as much as 4 days.
Energy: 286 | Carbohydrates: 7g | Protein: 38g | Fats: 12g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.02g | Ldl cholesterol: 109mg | Sodium: 277mg | Potassium: 904mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 76mg | Calcium: 30mg | Iron: 1mg
Diet data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of components used.
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