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Greek Chicken Kebabs

greek chicken platter

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 people

Ingredients
 

  • 5 tablespoons olive oil
  • 2 tablespoons lemon juice (plus extra to serve)
  • 1 tablespoon lemon zest
  • 1 teaspoon paprika
  • 1 teaspoon basil (fresh or dried)
  • 1 teaspoon oregano (fresh or dried)
  • 2 cloves garlic, minced
  • 600 grams skinless chicken thighs, cut into 1 inch cubes
  • sea salt and cracked pepper

To serve

  • 4 pita bread, grilled
  • tzatziki dip
  • 80 grams kalamata olives, pitted
  • 100 grams feta, cubed
  • 200 grams cherry tomatoes, halved
  • 1 cucumber, cut into slices
  • ½ red onion, sliced

Instructions
 

  • In a large mixing bowl, add the olive oil, lemon juice and zest, paprika, oregano, basil, garlic, salt and pepper and chicken. Stir until well combined.
  • Marinate the chicken for at least 2 hours, or overnight.
  • Thread the chicken onto skewers. Preheat the barbecue grill on a medium heat.
  • Add the skewers to the grill and cook, turning occasionally, until the chicken is cooked through, approximately 10-15 minutes.
  • Remove the chicken from the grill and squeeze over the reserved lemon juice.
  • Serve immediately as a platter with the cucumber, tomatoes, olives, feta, toasted pita bread and tzatziki dip.