These Greek rooster kabobs are juicy, flavorful, and grilled to perfection.
Tender chunks of marinated rooster and colourful zucchini, peppers, and onion are threaded onto skewers and grilled on your new go-to summer season dinner.
- Taste: These skewers are herby and contemporary, marinated in a vivid lemon, savory garlic, and traditional Greek oregano combination.
- Prep Be aware: These are nice to make forward, assemble the kabobs a day forward, and grill when prepared.
- Advisable Instruments: Preserve picket or metallic skewers available for a last-minute essential dish or fruit kabobs.
- Serving Options: Add a facet of tzatziki sauce and a cucumber tomato salad for a terrific summer season meal.
Ingredient Ideas for Rooster Kabobs
- Rooster: This recipe requires boneless, skinless rooster breasts. Boneless, skinless rooster thighs, cubes of pork, or giant shrimp may also be used.
- Greens: Go for quite a lot of colourful peppers. Ensure the veggies are all reduce to the identical dimension and thickness so that they cook dinner evenly. Entire button mushrooms and thick slices of eggplant are additionally nice choices.
- Marinade: Recent lemon juice not solely tenderizes the rooster but in addition provides somewhat zing.
- Variations: Bump up the flavour and mix a do-it-yourself Greek seasoning combine so as to add to the marinade. A spoonful of tangy Dijon mustard or somewhat honey will even improve the flavour.
Leftovers?
Retailer the rooster and veggies individually in coated containers within the fridge for as much as 4 days. Reheat each within the microwave or on the stovetop and scoop right into a pita pocket or serve over do-it-yourself zoodles for an energizing low-carb meal.
As soon as the Greek rooster kabobs are faraway from the skewers, they are often frozen in zippered luggage for as much as 4 months.
Extra Easy Summer season Skewers
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Greek Rooster Kabobs
These Greek rooster kabobs are impressed by the flavors of rooster souvlaki.
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For the marinade, in a medium bowl, mix ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the rooster, toss properly to coat, and refrigerate for no less than half-hour or as much as 4 hours.
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Place the greens in a big bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
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Take away rooster from the marinade, permitting extra to drip off. Discard the marinade and thread the rooster and greens onto skewers.
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Preheat the grill to medium-high warmth. Add the skewers and cook dinner, turning ceaselessly, for 10 to fifteen minutes or till the rooster is cooked by means of and reaches an inner temperature of 165°F.
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Serve the skewers with lemon wedges and tzatziki if desired.
Serving Options: Serve with rice, Greek potatoes or tuck right into a pita and prime with tzatziki.
Diet data is for ¼ of the recipe and accounts for ⅓ of the marinade (as the remainder is discarded).
Preserve leftovers in an hermetic container within the fridge for as much as 4 days.
Energy: 286 | Carbohydrates: 7g | Protein: 38g | Fats: 12g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.02g | Ldl cholesterol: 109mg | Sodium: 277mg | Potassium: 904mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 76mg | Calcium: 30mg | Iron: 1mg
Diet data offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.
Course Rooster, Entree
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