Greek Island Chicken Shish Kebabs

65 Ratings
  • 5 star values: 49
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.

 By Dolce Cuoco
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.

    Advertisement

  • Soak wooden skewers in water for about 30 minutes before use.

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.

  • Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.

  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
290 calories; 13.1 g total fat; 86 mg cholesterol; 181 mg sodium. 9.3 g carbohydrates; 33.8 g protein; Full Nutrition

Popular in Greek

Reviews (42)

Read All Reviews

Most helpful positive review

Dolce Cuoco
Rating: 5 stars
12/19/2011
I just wrote thyme in my original post not dried I always use fresh.... If you are using dried make sure it is good quality thyme or you will end up with it leaving a bitter taste in your mouth! If you don't like thyme just leave it out or try marjoram or savory instead....the cumin in it gives it that something extra.... I originally got this recipe from a friend who lives in the Greek Islands...For some reason the recipe only says 1/4 cup olive oil I use 1/2 a cup or even amounts of oil to lemon and vinegar (my friend just uses lemon juice in the original recipe no vinegar she uses 2 cups of olive oil to 1 cup of fresh lemon juice) Read More
Helpful
(56)

Most helpful critical review

Anonymous
Rating: 1 stars
05/21/2013
I'll try to be as tactful as I can. The marinating time is too long. This affected the texture of it to the point that we found it inedible. I followed the recipe exactly with the exception of adding fresh rosemary because I like it. It didn't help. The only flavor that came through was the acid. Even after it was grilled. I won't be making this ever again. Read More
Helpful
(3)
65 Ratings
  • 5 star values: 49
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Dolce Cuoco
Rating: 5 stars
12/19/2011
I just wrote thyme in my original post not dried I always use fresh.... If you are using dried make sure it is good quality thyme or you will end up with it leaving a bitter taste in your mouth! If you don't like thyme just leave it out or try marjoram or savory instead....the cumin in it gives it that something extra.... I originally got this recipe from a friend who lives in the Greek Islands...For some reason the recipe only says 1/4 cup olive oil I use 1/2 a cup or even amounts of oil to lemon and vinegar (my friend just uses lemon juice in the original recipe no vinegar she uses 2 cups of olive oil to 1 cup of fresh lemon juice) Read More
Helpful
(56)
taleullajane
Rating: 5 stars
08/14/2011
Awesome! My new favorite Greek recipe for summer. I used mushroom zucchini onion and red pepper. The tomatoes I stuffed with a blend of feta roasted garlic and basil and served as an appatizer. I also de-kabobed them and sprinkled with feta everything better with cheese! the flavors of the marinade are so amazing they should be brushed on everything. Read More
Helpful
(35)
CookinBug
Rating: 5 stars
08/10/2011
Excellent! Light refreshing flavors. I only had time to marinate for about an hour but the flavor was still great. I added zucchini chunks to the kebabs (garden is overflowing with them!). Served over top of whole wheat pasta. Thanks!:) Read More
Helpful
(33)
Advertisement
jessierivas12
Rating: 5 stars
08/15/2011
Very good! Followed the recipe as is and it was yummy...I added a pinch more salt then the recipe called for. Will make this one again. Read More
Helpful
(12)
KONWAL
Rating: 2 stars
08/20/2011
Didn't enjoy the flavor the marinade left. Sorry. Won't be making this again. Read More
Helpful
(9)
Janet C
Rating: 5 stars
10/06/2011
Oooh I made this tonight and it was lovely! I didn't have the thyme so I used marjoram instead but mmm mmm! It is good! Would definitely make again. Thanks so much for this Dolce. I let it marinate for about 8 hours and it was nice and juicy too. Read More
Helpful
(7)
Advertisement
skn1234
Rating: 5 stars
05/23/2012
This is yummy. I made it first as written and am now using it to marinate chicken breast for the grill. Try it you will love it. Read More
Helpful
(6)
SLJ6
Rating: 5 stars
02/06/2012
Excellent marinade for chicken....also added thick chunks of red onion to the skewers....probably marinated a good 6 hours. Served with Tzatziki Sauce I from this site. Thanks! Read More
Helpful
(5)
mango
Rating: 5 stars
05/10/2013
This recipe is fantastic I used fresh herbs and it turned out delicious I think it might even compete with my dad's bbq which is a big deal. To the reviewer who thought this made it inedible the only explanation would be either using bad ingredients or doing it wrong but honestly it's hard to mess this one up. You can change it up with any type of vinegar and use fresh hand squeezed lemon. I definitely will be making this one again. Read More
Helpful
(3)
More Reviews