Greek island chicken kebabs

    (52)
    2 hours 30 min

    Chicken is marinated in a Greek-style mixture of herbs with oil, vinegar and lemon juice before being threaded onto skewers with red peppers, mushrooms and tomatoes.


    1 person made this

    Ingredients
    Serves: 6 

    • 4 tablespoons olive oil
    • 4 tablespoons lemon juice
    • 4 tablespoons white vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 900g skinless, boneless chicken breasts, cubed
    • 6 wooden skewers
    • 2 large green or red peppers, cut into 2cm pieces
    • 1 large onion, quartered and separated into pieces
    • 12 cherry tomatoes
    • 12 fresh mushrooms

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with cling film; marinate in the fridge for at least 2 hours.
    2. Soak wooden skewers in water for about 30 minutes before use.
    3. Preheat barbecue for medium-high heat; lightly oil the grilling grate.
    4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of pepper, onion, cherry tomatoes and mushrooms onto the skewers.
    5. Cook the skewers on the preheated barbecue, turning frequently until nicely browned on all sides, and the chicken is cooked through, about 10 minutes.

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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (35)

    by
    51

    I just wrote thyme in my original post, not dried, I always use fresh.... If you are using dried make sure it is good quality thyme or you will end up with it leaving a bitter taste in your mouth! If you don't like thyme just leave it out or try marjoram or savory instead....the cumin in it gives it that something extra.... I originally got this recipe from a friend who lives in the Greek Islands...For some reason the recipe only says 1/4 cup olive oil, I use 1/2 a cup or even amounts of oil to lemon and vinegar (my friend just uses lemon juice in the original recipe no vinegar, she uses 2 cups of olive oil to 1 cup of fresh lemon juice)  -  18 Dec 2011  (Review from Allrecipes US | Canada)

    by
    33

    Awesome! My new favorite Greek recipe for summer. I used mushroom, zucchini, onion and red pepper. The tomatoes I stuffed with a blend of feta, roasted garlic and basil, and served as an appatizer. I also de-kabobed them and sprinkled with feta, everything better with cheese! the flavors of the marinade are so amazing they should be brushed on everything.  -  14 Aug 2011  (Review from Allrecipes US | Canada)

    by
    32

    Excellent! Light, refreshing flavors. I only had time to marinate for about an hour, but the flavor was still great. I added zucchini chunks to the kebabs (garden is overflowing with them!). Served over top of whole wheat pasta. Thanks!  -  09 Aug 2011  (Review from Allrecipes US | Canada)

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