Turn everyday ingredients into a one-of-a-kind feast! These Greek Chicken Kabobs with Lemon Garlic Marinade are tender, juicy, and full of flavor. Perfect for a summer BBQ or a weeknight dinner, they will for sure add some ‘wow’ to the table.
za'atar or smoked paprika, optionalto sprinkle on top
olive oil, optionalto drizzle on top
Add all ingredients into blender or a jar. Use an immersion blender and blend until creamy and combined.
Cut chicken breasts in half so they open like a butterfly. You can also ask your butcher to butterfly the breasts for you, or use chicken tenders instead.
Add the chicken into a bowl with the marinade and let the flavors combine for 30 minutes to an hour. Do not let sit for more than 3 hours.
If using bamboo or wood skewers, make sure to soak them for at least 30 minutes in water to ensure they don't burn while grilling. Metal skewers will work as well (and do not require soaking).
Thread 3 to 4 pieces of chicken onto each skewer. I like to weave the pieces in and out a few times so each can cook evenly.
Preheat grill to medium-high heat. Grill for 3-5 minutes a side, depending on how thick your chicken is. Flip and cook for another 3-5 minutes. Chicken should reach an internal temperature of 165ºF.
While grilling the chicken, cut a lemon in half and add it to the grill until grill marks appear. When serving, add a squeeze of the grilled lemon juice to the cooked chicken. This is optional, but so delicious.
Add a few spoonfuls of hummus to a plate, a handful of your favorite greens, olives, a few tomatoes, and cucumbers. Place the chicken skewer on top of the hummus, drizzle with some olive oil, and top with a sprinkle of Za'atar or smoked paprika.