It only takes a few minutes to prepare these incredibly delicious Greek chicken kabobs that will become one of your go-to meals this summer or any time of the year. Chunks of chicken are marinated in a simple-to-prepare marinade consisting of olive oil, lemon juice and spices.
Transfer the chunks of chicken into a zip top bag.
Combine the olive oil, lemon juice, minced garlic, dried minced onion, oregano, salt and pepper into a measuring cup and give it a stir. Add it to the chicken and squeeze the bottom of the bag to mix the marinade with the chicken. Squeeze out the air from the bag and seal it.
Flatten it out so the chicken is in one layer. Let it marinate for one hour and up to four. You can marinate longer, just note the chicken will start to break down. I do not recommend marinating overnight for the kabobs.
Preheat your grill to medium high. Add the kabobs - I top them with any remaining marinade. Cook for about 10 - 15 minutes, turning at least once. I check for doneness by cutting into one or using a meat thermometer (which I don’t use). If you use one, it should register 160 degrees. It will continue to cook as it rests.
I use jarred minced garlic (preferable in olive oil), but I've also used minced garlic in water. This recipe is meant to be simple and using jarred garlic delivers delicious results here.I don’t use a meat thermometer when cooking kabobs because the kabobs are small and inserting a meat thermometer into such a small piece of meat is silly. You can cut into one and if it’s no longer pink, it’s done. Don’t cook too long or they will dry out. I tend to remove them with they’re the lightest shade of pink because they continue to cook when resting and come out perfect. The more you grill and get experience, the easier it will become. Remember, you can always throw them back on the grill to cook but you can’t fix them when they are overcooked.