Monday, May 17, 2021

Lemon Oregano Chicken Kabobs and Mediterranean Marinade

These Lemon and Oregano Chicken Shish-Kabobs are the best thing I've eaten in a while folks. I found the recipe on the Perdue website and have to say, if you're looking for an easy marinade for chicken, you can't go wrong with olive oil, fresh garlic and oregano. I think all the cool kids might call this a Mediterranean Marinade:@) Use whatever veggies you'd like, but zucchini goes well with both lemon and oregano. And whatever you do, be sure to add more onion, there isn't one bite that isn't enhanced by a grilled sweet Vidalia onion! Full disclosure, a few slices of lemon did fall off the skewers and through the grate, but I was still left with lots of flavor. Don't hesitate to try this one, it gets my Darn Good label and I think you'll be pleasantly surprised.

Now, are you supposed to eat the lemons?
I really don't know.
I did try one with a piece of chicken, it was a little much for me personally.
I just squeezed the juice over everything with the remaining pieces, messy but good:@)

Lemon Oregano Chicken Kabobs-from Perdue
1 lb boneless chicken breast, cut into 1" cubes
1/4 C olive oil
2 tsp dried oregano
2 minced cloves garlic, how big should the cloves be? You know your crowd:@)
1/4 tsp salt
1/8 tsp pepper
Assorted vegetables, onion and peppers 1" square, zucchini aim for 1/2" thick. Cherry tomatoes, scallions, etc. optional
2 lemons cut into 1/8-1/4" slices/rounds
  1. Mix olive oil, oregano, garlic and S&P. *At this point you have a choice, you can reserve 1 Tblsp or so of the marinade for brushing the veggies later, or just add the chicken to all of it. I added the chicken, then added the veggies to what was left in the bag after I took the chicken out.* Let chicken marinate in refrigerator 30 minutes or up to 8 hours. I cooked mine at 3 hours, it had lots of flavor.
  2. Preheat grill to medium high.
  3. Skewer meat and vegetables, aim for a piece of lemon next to each piece chicken.
  4. Oil grill grates and cook over medium/low heat approximately 10-15 minutes or until chicken is cooked through.
  5. Sprinkle with salt once off grill and serve.

Eat well and have a happy day:@)

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4 comments:

  1. Your kabobs look delicious and beautiful with that char from the grill Lynn!

    ReplyDelete
  2. We had kabobs Sat night! Yay for grilling season!

    ReplyDelete
  3. Ooh this does sound really good, Lynn, and another must-try recipe!

    ReplyDelete
  4. Those kabobs look so good and perfect for summer meals.

    ReplyDelete

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