Recipe from Chef Brittany Eddelbuttel.
Ingredients:
- 4 TBSP olive oil
- 1 TBSP lemon zest
- 2 TBSP lemon juice
- 1 tsp. paprika
- 2 tsp. oregano
- 2 tsp. dried basil
- 1 tsp. dried thyme
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 1/4 tsp. salt, plus more to taste
- 1 1/4 tsp. pepper, plus more to taste
- 2 lbs. boneless, skinless chicken thighs, cut into 1 inch cubes
- 10 bamboo skewers, soaked in water
- Serve with Lemon Roasted Potatoes, Greek Salad, Hummus, and Tzatziki
Directions:
- Soak skewers in water for at least 20 minutes.
- In a medium bowl, combine olive oil through pepper. Add 1 inch chicken cubes to marinade and toss to combine. Marinate for at least 2 hours or overnight.
- Preheat grill to medium or 350F. Preheat oven to 350F.
- Thread chicken onto skewers.
- Add skewers to grill and turn occasionally until chicken has grill marks. Transfer to oven for 15 minutes or until completely cooked through.
Greek Chicken Skewers:
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