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 to your new go-to summer season dinner.
- Taste: These skewers are herby and contemporary, marinated in a shiny lemon, savory garlic, and basic Greek oregano combination.
- Prep Word: These are nice to make forward, assemble the kabobs a day forward, and grill when prepared.
- Really useful Instruments: Preserve wood or steel skewers available for a last-minute essential dish or fruit kabobs.
- Serving Solutions: Add a facet of tzatziki sauce and a cucumber tomato salad for a terrific summer season meal.
Ingredient Ideas for Hen Kabobs
- Hen: This recipe requires boneless, skinless hen breasts. Boneless, skinless hen thighs, cubes of pork, or massive shrimp can be used.
- Greens: Go for quite a lot of colourful peppers. Make sure the veggies are all lower to the identical dimension and thickness in order that they cook dinner evenly. Complete button mushrooms and thick slices of eggplant are additionally nice choices.
- Marinade: Contemporary lemon juice not solely tenderizes the hen but in addition provides slightly zing.
- Variations: Bump up the flavour and mix a home made Greek seasoning combine so as to add to the marinade. A spoonful of tangy Dijon mustard or slightly 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 home made 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 luggage for as much as 4 months.
Extra Easy Summer season Skewers
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Greek Hen 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 effectively to coat, and refrigerate for not 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 cook dinner, turning ceaselessly, 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 Solutions: 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 remaining is discarded).
Preserve 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 primarily based on cooking strategies and types of substances used.
Course Hen, Entree
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