Greek Island Chicken Shish Kebabs Recipe - Allrecipes.com
Greek Island Chicken Shish Kebabs Recipe
  • READY IN hrs

Greek Island Chicken Shish Kebabs

Recipe by  

"This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used."

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Ingredients Edit and Save

Original recipe makes 6 skewers Change Servings
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Directions

  1. Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. Soak wooden skewers in water for about 30 minutes before use.
  3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2011

I just wrote thyme in my original post, not dried, I always use fresh.... If you are using dried make sure it is good quality thyme or you will end up with it leaving a bitter taste in your mouth! If you don't like thyme just leave it out or try marjoram or savory instead....the cumin in it gives it that something extra.... I originally got this recipe from a friend who lives in the Greek Islands...For some reason the recipe only says 1/4 cup olive oil, I use 1/2 a cup or even amounts of oil to lemon and vinegar (my friend just uses lemon juice in the original recipe no vinegar, she uses 2 cups of olive oil to 1 cup of fresh lemon juice)

 
Most Helpful Critical Review
Aug 20, 2011

Didn't enjoy the flavor the marinade left. Sorry. Won't be making this again.

 
Aug 14, 2011

Awesome! My new favorite Greek recipe for summer. I used mushroom, zucchini, onion and red pepper. The tomatoes I stuffed with a blend of feta, roasted garlic and basil, and served as an appatizer. I also de-kabobed them and sprinkled with feta, everything better with cheese! the flavors of the marinade are so amazing they should be brushed on everything.

 
Aug 09, 2011

Excellent! Light, refreshing flavors. I only had time to marinate for about an hour, but the flavor was still great. I added zucchini chunks to the kebabs (garden is overflowing with them!). Served over top of whole wheat pasta. Thanks! :)

 
Aug 15, 2011

Very good! Followed the recipe as is and it was yummy...I added a pinch more salt then the recipe called for. Will make this one again.

 
Oct 06, 2011

Oooh, I made this tonight and it was lovely! I didn't have the thyme so I used marjoram instead, but mmm mmm! It is good! Would definitely make again. Thanks so much for this Dolce. I let it marinate for about 8 hours and it was nice and juicy too.

 
May 23, 2012

This is yummy. I made it first as written and am now using it to marinate chicken breast for the grill. Try it you will love it.

 
Feb 06, 2012

Excellent marinade for chicken....also added thick chunks of red onion to the skewers....probably marinated a good 6 hours. Served with Tzatziki Sauce I from this site. Thanks!

 

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Nutrition

  • Calories
  • 290 kcal
  • 14%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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