Grilled Greek Chicken Kabobs

Ingredients

• 2 to 2.5 pounds chicken breasts (boneless, skinless) (cut into 1 or 1-1/4 inch thick cubes)
• 4 tablespoons olive oil
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 4 cloves garlic, minced
• 1 1/2 teaspoons Kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Make sure you have skewers handy. I’d recommend stainless steel skewers. Important: If using bamboo skewers, soak them in water for 20 minutes before using to prevent them from burning.

2. 2

   In a large resealable bag, combine the olive oil, lemon zest, fresh lemon juice, dried oregano, dried parsley, minced garlic, salt, and pepper. Add the chicken into the marinade and seal the bag, making sure the chicken is evenly and thoroughly coated with the marinade. Marinate for, at most, 2-3 hours in the fridge.

3. 3

   After it’s done marinating, insert chicken into the stainless steel skewers (or the pre-soaked bamboo skewers).

4. 4

   Preheat grill to medium high heat. Cook the kabobs, about 3-4 minutes per side or until fully cooked. It should take about 12-14 minutes total, or until internal temperature registers 165 degrees F.

5. 5

   Let rest for 5 to 10 minutes. Serve and enjoy!

6. 6

   Optional: If needed, finish them in the oven at 400 degrees F oven for 5-8 minutes, or until cooked through (if you do this, ensure that the bamboo skewers, if using, were pre-soaked in step 1. This is to be safe).