I seriously can't get enough Mediterranean food in my life or is it the garlic sauce?? Either way. Summertime is perfect for grilling and this is the way to go. These chicken skewers are so good, not to mention healthy.
First, let's start with the chicken marinade. This is one of my favorite marinades because the chicken always comes out so juicy and flavorful.
Cut the chicken into 2 inch cubes and place in a large mixing bowl. Add 1/4 cup of olive oil, 1 tbsp of balsamic vinegar, 5 cloves of garlic (finely chopped), 1/2 cup of whole milk plain greek yogurt (this helps the chicken from getting dry), 1 tbsp of thyme (fresh or dry, fresh is always better), 2 tbsp of oregano (fresh or dry, fresh is always better), 1/4 cup of lemon juice, the zest of one full lemon, 1/4 tsp of red pepper flakes, 1 tsp of salt, and 2 tsps of freshly ground black pepper. Mix together until it is all well combined. Cover and place in the refrigerator. Let marinate for 4 hours minimum and up to 24 hours maximum.
Once the chicken has been fully marinated, it's time to assemble the skewers. And first things first, if you're using wooden skewers, make sure to let them soak in water for at least 30 minutes prior to grilling. Gather 6 skewers.
Seed and slice 2 whole red bell peppers into 1 and a 1/2 inch cubes. Next, cut 1 whole red onion into 1 and a 1/2 inch cubes.
Start threading the chicken pieces on to the skewers, alternating with the bell pepper and onion pieces. Should look like the photo below.
Grill the skewers either on the bbq or stovetop grill, until they are charred. To ensure that the chicken is fully cooked, the internal temperature should reach165 F in the center.
Take them off the grill and serve immediately.
For a full Mediterranean meal, pair these delicious skewers with some rice pilaf and garlic sauce. My grandma makes the BEST rice pilaf (I will be posting this recipe very soon!)
INGREDIENTS:
1 pound of boneless, skinless, chicken breast
5 garlic cloves, medium/large, finely chopped
2 red bell peppers, medium
1 red onion medium
1/2 cup of whole milk plain greek yogurt
1/4 cup of olive oil
1 lemon, zest
1/4 cup of lemon juice
1 tbsp of thyme, fresh if possible
2 tbsp of oregano, fresh if possible
1 tbsp of balsamic vinegar
1/4 tsp of red pepper flakes
1 tsp of salt
2 tsps of fresh ground black pepper
6 skewers
INSTRUCTIONS:
1. Start on the marinade. Cut the chicken breast into 2 inch cubes and add to a large mixing bowl. Next, add in the olive oil, balsamic vinegar, garlic, greek yogurt, thyme, oregano, lemon zest and juice, red pepper flakes, salt and pepper. Mix together until well combined. Cover and place in the refrigerator. Let marinate for 4 hours minimum, 24 hours max.
2. After the chicken has marinated, it’s time to assemble the skewers. If you are using wooden skewers, allow them to soak in water for at least a half hour prior to grilling. Seed and cut the bell peppers into 1 and a 1/2 inch cubes. Cut the red onion into 1 and a 1/2 inch cubes as well. Start threading the chicken pieces onto the skewers, alternating with the bell peppers and onion pieces.
3. Grill the skewers until charred and fully cooked. To ensure the chicken is cooked all the way through, the temperature should reach 165 F in the center.
4. Serve immediately.
Enjoy!!
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