Summertime is grilling time and these Greek Chicken Kabobs are an easy recipe to cook on the grill.
This recipe comes from the Gooseberry Patch Grilling and Campfire Cooking cookbook. We love to grill out when the weather is nice. We have a great wrap around porch on our house and it’s our favorite place to eat meals together.
Kabobs are one of my favorite things to grill because they can be customized to each persons likes using different meats, marinades and veggies. I also love grilled pineapple and peaches.
Greek Chicken Kabobs
This recipe is easy to toss together and the marinade only has 2 ingredients. I like to keep the chicken in the marinade for about an hour or so. If you use wooden skewers be sure to soak them for at least 15 minutes so they don’t catch on fire.
This recipe calls for chicken breasts but chicken tenderloins would also be great and easier to cut up for the perfect bite size pieces.
You could add additional veggie to the kababo to make them more of a complete meal, tomatoes would be great. A traditional Tzatziki sauce would make the perfect dipping sauce.
- ½ cup Greek vinaigrette salad dressing
- 2 Tablespoons mayonnaise
- 1-1/2 lbs. boneless,skinless chicken breasts, cubed
- 1 red onion, cut into thin wedges
- 4 skewers
- Combine dressing and mayonnaise in a bowl; spoon into a large plastic ziploc bag.
- Add chicken; seal bag and turn to coat.
- Refrigerate for 20 minutes to 2 hours.
- Remove the chicken from the bag, discarding marinade.
- Thread chicken and onion alternately onto skewers.
- Grill over medium-high heat, turning occasionally, for 8 to 10 minutes, until chicken is cooked through
- If using wooden skewers be sure to soak them for at least 15 minutes before you put them on the grill.
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