Greek Island Chicken Shish Kebabs
Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup white vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast, cut into 1 ½-inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers, cut into 1-inch pieces
- 1 large onion, quartered and separated into pieces
- 12 fresh mushrooms
- 12 cherry tomatoes
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Instructions
- Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Meanwhile, soak wooden skewers in water for at least 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
- Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Source
Original recipe: View Original
