Marinated Chicken Kabobs

I love grilling in the summer. It just makes everything taste better. Digging through the freezer the other day, I came upon some frozen chicken breast and thought, kabobs! While working at Bob's Butcher Block  for several years while in college, I became a pro kabob maker. We would make hundreds of kabobs a week, so throwing a few together for dinner is a piece of cake. All you need is some skewers, and some combination of meat and veggies. My favorite vegetables for kabobs are peppers and onions, but you can also do tomatoes, mushrooms, zucchini, potatoes or whatever else you like. Weave those veggies onto a skewer between some chunks of meat (beef, chicken, pork, whatever) and you have a meal on a stick.

I almost always marinate my chicken before grilling it, this helps it keep from drying out and boosts its flavor. For these kabobs I used a yummy Greek marinade that I use all the time on chicken. It really makes the chicken taste nice. But you can really do whatever you like, use your favorite marinade or skip it altogether (though I wouldn't). Whatever the case, give it a try, it's a delicious summer treat!

 Nicely charred and ready to eat

 Grab some chicken

And the vegetables of your choice

 cut them up into nice sized chunks

 Soak those skewers

And put it all together

 Head to the grill

There she blows!

 And pop the kabobs onto the grate

Pull them off when they look done

Get ready to feast

Greek Marinade
  • 1 c olive oil 
  • 1/4 c lemon juice 
  • 3 cloves garlic, minced 
  • 2 Tbs Dijon mustard 
  • 2 Tbs dried oregano 
  • 1 Tbs chopped fresh thyme or 1 tsp dried tyme 
  • 2 Tbs chopped fresh parsley 
  • 1 tsp freshly ground black pepper 
  • 1 Tbs chopped fresh rosemary or 1 tsp dried rosemary 
In a small bowl, mix together all the marinade ingredients.

Pour over lamb, beef, poultry or fish and marinate in the refrigerator for 1-2 hours before cooking.