Oven Roasted Greek Chicken Kebabs

Super quick and easy Greek chicken kebabs are coming in hot today! These can be made on the grill or in the oven for a healthy low carb dinner. These go perfect with a salad.

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Making kebabs versus making chicken breasts is like living a healthy lifestyle versus a fad diet. You do the work now to reap the benefits later. Okay, so maybe that wasn’t the best analogy, but you get the point. You spend time cutting the chicken and vegetables for the kebabs before cooking to enjoy little bite size pieces when you sit down to eat.

This kebab recipe is one for those of us who are in denial of summer coming to an end. When the weather gets colder, no one wants to stand outside and grill their dinner in the freezing cold temperatures. However, you can still get that summer flavor and char in the oven.

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I started making my kebabs this way when it was raining or too cold outside and I am so happy I did because no longer are the days of missing summer living.

All I do is set my oven on broil and put the kebabs on a sheet of foil. Trust me, it cooks up like magic.

For these, I used zucchini, red bell pepper, and orange bell pepper – but feel free to use whatever veggies you like.

greek-chicken-kebabs

Oven Roasted Greek Chicken Kebabs

Super quick and easy Greek chicken kebabs are coming in hot today! These can be made on the grill or in the oven for a healthy low carb dinner. These go perfect with a salad.

Ingredients:

For the marinade:

1/2 cup extra virgin olive oil
1 lemon, zested and juiced
1 clove garlic, minced
2 teaspoons Greek seasoning
2 teaspoons dried oregano
1 teaspoon all-purpose seasoning
black pepper to taste

For the kebabs:

1 lb chicken tenderloins
1 zucchini
1 large red bell pepper, cored and seeded
1 large orange bell pepper, cored and seeded
8 cherry tomatoes

Directions:

Submerge 8 skewers into a baking dish filled with water until ready to thread chicken and vegetables. This will prevent skewers from burning.

In a large bowl, whisk together olive oil, lemon juice/zest, minced garlic, greek seasoning, dried oregano, all-purpose seasoning, and pepper.

Cut the chicken tenderloins into 1 1/2-inch chunks and the zucchini and orange/red bell peppers into large pieces. Add to the marinade with the tomatoes, toss well. Cover and allow to marinate for 20 minutes.

Preheat oven on medium broil. Line a large baking sheet with foil. Set aside.

Thread the chicken and vegetables alternately onto eight presoaked wooden skewers. Transfer to prepared baking sheet and place in oven to roast. Roast for 25-30 minutes until vegetables are tender and the chicken is cooked through, flipping every 10 minutes.

Serve with rice and Greek-style yogurt.