Description
These flavorful Greek kabobs will add some new flavors into your life. And for all my vegans, you can easily switch out chicken for a little zucchini.
Scale
Ingredients
Chicken souvlaki
- 4 organic chicken breasts
- 1/2 tsp lemon pepper
- 1 tsp black pepper
- 1–1/2 tsp himalayan pink salt
- 1–1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 3 cloves garlic
- 1/4 cup olive oil
- 1 lemon (juice only)
- 8 wooden kebab sticks
Veggie souvlaki
- 1 red bell peppers
- 1 green bell peppers
- 1 yellow bell peppers
- 1/2 red onion
- 2 cloves garlic
- 1 tsp himalayan pink salt
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp lemon pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 2 tbsp olive oil
- 1/2 lemon (juice only)
- 8 wooden kebab sticks
Instructions
Chicken souvlaki
- Cut chicken breasts (or zucchini), vertically, into strips about 2 inches wide.
- Mince garlic and put in a large ziplock bag, along with chicken, spices, lemon juice, and olive oil. Mix around ingredients in the bag as to ensure that each piece of chicken is covered. Marinade in fridge for at least 30 minutes.
- While that’s marinating, put 16 kebab sticks (for veggie and chicken) into a bowl filled with water. The bowl should be wide enough to fit the majority of the sticks Let sit for 15 minutes.
Veggie souvlaki
- Cut bell peppers and onions into large chunks, about 1.5 inches wide x 1/5 inches wide.
- Mince garlic and put into a second large ziplock bag, along with vegetable chunks, spices, lemon juice, and olive oil. Mix around ingredients in the bag as to ensure that veggies are covered. Marinade in fridge for at least 30 minutes.
- Preheat oven to 400 degrees.
- Line two cookie sheets with parchment paper.
Assemble + bake souvlaki
- Once done marinating, thread 8 kebab sticks into each chicken strip one by one and place them on lined cookie sheet. If they don’t all fit, just do a second round.
- Pour leftover marinade on top of chicken.
- Alternating by vegetable, assemble the veggie kebabs. Then place them on the second lined cookie sheet. Again, they may not all fit. Just bake a second round – trust me, you’ll want leftovers of this!
- Pour leftover marinade on top of veggies.
- Bake in oven for 15 minutes (chicken) and 10 minutes (veggies)
- Serve together or eat separately. Dip in tzatziki sauce for extra flavor. Check out my dairy free version (see recipe notes).
Notes
Use organic ingredients whenever possible.
If you’re making this vegan-style, I suggest eating it with a side of brown rice and replacing the chicken with zucchini.
Suggested sauce: Dairy-free Tzatziki
- Category: Appetizer, Entree, Side Dish
- Cuisine: Greek