Boneless chicken breasts, cut into 1 inch square chunks
Fresh vegetables (2 or 3 different colors of bell pepper, onion, and mushroom) Can also use zucchini and cherry tomatoes. Cut the veggies about the same size as the chicken so they cook evenly.
Bamboo sticks, soaked in water
Marinade:
1 cup Greek olive oil
1 Tbsp. dried oregano
generous salt and pepper
juice of 1 lemon
(Adjust amounts as necessary according to how much meat and veggies you have.) Place chicken and veggies in separate containers and place into marinade. Refrigerate overnight. Ziploc bags work well for this.
Assemble the kabobs alternating the meat and veggies, getting a nice variety on each skewer. Start and end with a vegetable and use about 4-5 cubes of chicken. Grill kabobs until done.
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