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 on your new go-to summer time dinner.
- Taste: These skewers are herby and recent, marinated in a vivid lemon, savory garlic, and basic Greek oregano combination.
- Prep Notice: These are nice to make forward, assemble the kabobs a day forward, and grill when prepared.
- Really helpful Instruments: Preserve picket or metallic skewers available for a last-minute primary dish or fruit kabobs.
- Serving Recommendations: Add a aspect of tzatziki sauce and a cucumber tomato salad for an amazing summer time meal.
Ingredient Ideas for Hen Kabobs
- Hen: This recipe requires boneless, skinless hen breasts. Boneless, skinless hen thighs, cubes of pork, or giant shrimp can be used.
- Greens: Go for a wide range of colourful peppers. Be certain the veggies are all reduce 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: Recent lemon juice not solely tenderizes the hen but in addition provides somewhat zing.
- Variations: Bump up the flavour and mix a do-it-yourself Greek seasoning combine so as to add to the marinade. A spoonful of tangy Dijon mustard or somewhat honey will even 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 do-it-yourself 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 baggage 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 nicely 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 continuously, for 10 to fifteen minutes or till the hen 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 Recommendations: Serve with rice, Greek potatoes or tuck right into a pita and high with tzatziki.
Vitamin data is for ¼ of the recipe and accounts for ⅓ of the marinade (as the remainder 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
Vitamin data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
Course Hen, Entree
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