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 on your new go-to summer time dinner.
- Taste: These skewers are herby and recent, marinated in a brilliant 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: Hold picket or metal skewers available for a last-minute foremost dish or fruit kabobs.
- Serving Solutions: Add a facet of tzatziki sauce and a cucumber tomato salad for an excellent summer time meal.
Ingredient Ideas for Rooster Kabobs
- Rooster: This recipe requires boneless, skinless rooster breasts. Boneless, skinless rooster thighs, cubes of pork, or giant shrimp may also be used.
- Greens: Go for quite a lot of colourful peppers. Ensure the veggies are all minimize to the identical measurement 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 rooster but in addition provides a bit 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 honey will even improve the flavour.
Leftovers?
Retailer the rooster and veggies individually in lined 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 baggage for as much as 4 months.
Extra Easy Summer season Skewers
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Greek Rooster 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 at the least 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 cook dinner, turning often, for 10 to fifteen minutes or till the rooster is cooked via 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.
Vitamin data is for ¼ of the recipe and accounts for ⅓ of the marinade (as the remainder is discarded).
Hold 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 offered is an estimate and can range primarily based on cooking strategies and types of components used.
Course Rooster, Entree
Delicacies American, Greek© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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