Greek Lemon Chicken Skewers
By Joanna Barajas
The other day I made these delicious chicken kebabs for meal prep. I was so excited for two reasons. First, the flavor was spot on, lemony and herby. And second, those grill marks!
The best part was that I made them indoors. So, you don’t have to fire up the barbeque in the cold to make these tasty kebabs. You can use an indoor grill, and if you don’t have that use a grill pan, or broiler in the oven.
Sometimes it’s hard to find new ways to cook chicken breast. It’s such a lean meat that it can turn rubbery quickly.
But, this recipe delivers. The marinade keeps the chicken moist, and the flavor is bright and lemon-y like you’d get at your favorite middle eastern spot.
I served it with pilaf rice, tzatziki sauce and Arabic salad for a middle eastern feast. I hope you give it a try for your next weeknight dinner or party situation!
Greek Lemon Chicken Skewers
Ingredients (serves 6):
- 1 1/2 pounds boneless skinless chicken breasts, cut into approximately 1 inch cubes
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon red wine or apple cider vinegar
- 2 tablespoon extra virgin olive oil
- 2 cloves of garlic, grated or minced
- 2 teaspoons dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2-1 tsp. Salt
- Fresh ground black pepper to taste
Directions:
- Whisk together all of the ingredients except the chicken in a bowl or glass dish. Add the chicken to the marinade. Toss to coat all the chicken pieces in the marinade. Place in the fridge for up to an hour.
- Heat the grill to medium-high heat. While the grill is heating, thread the chicken onto metal or wooden skewers.
- Oil grill grates or grill pan and place the chicken skewers on them. I grease the grill with an oiled paper towel and tongs to move it back and forth on the grill. Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through. If you have any doubt its cooked, you can finish it in the oven. I put the chicken on a baking tray after grilling. Then, I baked it at 425 F for about 7 minutes.
- If you don’t have a grill:
Simply preheat your broiler or grill pan to medium-high heat and cook the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and nicely charred.
I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.
Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at www.chefjoannas.com
For More Recipes Visit www.zapinin.com/food.
