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

- Taste: These skewers are herby and recent, marinated in a shiny lemon, savory garlic, and traditional Greek oregano combination.
- Prep Be aware: These are nice to make forward, assemble the kabobs a day forward, and grill when prepared.
- Advisable Instruments: Maintain picket or metal skewers available for a last-minute foremost dish or fruit kabobs.
- Serving Solutions: Add a aspect of tzatziki sauce and a cucumber tomato salad for an amazing summer time meal.

Ingredient Suggestions for Hen Kabobs
- Hen: This recipe requires boneless, skinless rooster breasts. Boneless, skinless rooster thighs, cubes of pork, or massive shrimp can be used.
- Greens: Go for a wide range of colourful peppers. Be certain the veggies are all minimize to the identical measurement and thickness in order 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 rooster but additionally provides a bit of zing.
- Variations: Bump up the flavour and mix a home made 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 rooster 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 home made zoodles for an energizing low-carb meal.
As soon as the Greek rooster kabobs are faraway from the skewers, they are often frozen in zippered luggage for as much as 4 months.
Extra Easy Summer time Skewers
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Greek Hen Kabobs
These Greek rooster kabobs are impressed by the flavors of rooster 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 rooster, toss properly to coat, and refrigerate for a minimum of 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 rooster from the marinade, permitting extra to drip off. Discard the marinade and thread the rooster and greens onto skewers.
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Preheat the grill to medium-high warmth. Add the skewers and prepare dinner, turning incessantly, for 10 to fifteen minutes or till the rooster is cooked by and reaches an inner temperature of 165°F.
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Serve the skewers with lemon wedges and tzatziki if desired.
Serving Solutions: Serve with rice, Greek potatoes or tuck right into a pita and high with tzatziki.
Diet info is for ¼ of the recipe and accounts for ⅓ of the marinade (as the remainder is discarded).
Maintain 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 info supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.
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