Get ready to embark on a culinary journey that combines the vibrant flavors of Greece with the irresistible charm of perfectly grilled kabobs! These Greek Artichoke Chicken Kabobs are not just a meal, but a sensory experience that will transform your ordinary dinner into an extraordinary feast. Imagine tender, juicy chicken cubes marinated in zesty lemon and aromatic oregano, nestled alongside smoky artichoke hearts and sweet red bell peppers - all charred to perfection and bursting with Mediterranean sunshine.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can artichoke hearts, drained
- 1 red bell pepper, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Skewers
Instructions
- Prepare the marinade by whisking together olive oil, lemon juice, dried oregano, salt, and pepper in a large mixing bowl.
- Cut chicken breast into uniform 1-inch cubes to ensure even cooking and consistent size.
- Drain artichoke hearts and pat them dry with paper towels to remove excess moisture.
- Chop red bell pepper into similar-sized pieces as the chicken cubes for balanced skewering.
- Add chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 30 minutes to allow flavors to penetrate.
- If using wooden skewers, soak them in water for 15 minutes to prevent burning during grilling.
- Preheat grill or grill pan to medium-high heat, around 400°F (204°C).
- Thread marinated chicken, artichoke hearts, and bell pepper pieces alternately onto skewers, leaving a small space between items for even cooking.
- Brush skewers lightly with remaining marinade before placing on the grill.
- Grill kabobs for 6-7 minutes per side, rotating to ensure even charring and chicken reaches internal temperature of 165°F (74°C).
- Remove from heat and let rest for 3-5 minutes to allow juices to redistribute.
- Serve hot, optionally garnished with fresh parsley or additional lemon wedges.
Tips
- Marination is key: Allow chicken to marinate for at least 30 minutes to ensure deep flavor penetration.
- Uniform cutting matters: Cut chicken and vegetables into similar-sized pieces for even cooking.
- Prevent skewer burning: Always soak wooden skewers in water before grilling.
- Temperature control: Maintain medium-high heat (around 400°F) for ideal caramelization without burning.
- Don't overcrowd skewers: Leave small spaces between ingredients for proper heat circulation.
- Use a meat thermometer: Ensure chicken reaches a safe internal temperature of 165°F.
- Rest your kabobs: Let them sit for 3-5 minutes after grilling to retain maximum juiciness.
Nutrition Facts
Calories: 265kcal
Carbohydrates: 6g
Protein: 24g
Fat: 16g
Saturated Fat: g
Cholesterol: 60mg
