Oregano-Limonato Marinated Chicken Kabobs

Oregano-Limonato Marinated Chicken Kabobs
Oregano-Limonato Marinated Chicken Kabobs
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Oregano-Limonato Marinated Chicken Kabobs
Oregano-Limonato Marinated Chicken Kabobs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
  • 2 tablespoons Oregano White Balsamic Vinegar
  • 3 tablespoons Eureka Green Limonato Fused Olive Oil
  • 1 tablespoon Greek seasoning blend Spiceologist Greek Freak Mediterrannean Rub
  • teaspoon ½kosher salt
  • teaspoon ¼freshly ground black pepper
  • 1 inch red pepper cut into 1pieces
  • 1 inch zucchini sliced lengthwise and then cut into ¾slices
  • inch ½ red onion cut into 1pieces
  • 1 in lemon cuthalf and then very thinly sliced
Servings:
Units:
Instructions
  1. Place cubes of chicken in a gallon-sized Ziploc bag. Whisk together Oregano White Balsamic Vinegar, Eureka Green Limonato Fused Olive Oil, Greek seasoning, salt, and pepper. Pour over chicken and close bag. Gently toss to completely cover chicken with marinade. Place in refrigerator for at least 8 hours.
  2. Preheat grill over medium-high heat. Oil grates well.
  3. To make kebobs: Alternate chicken pieces, red pepper, zucchini, onion, and lemon slices on skewers. Place prepared skewers directly on preheated grates and grill for 8-10 minutes or until the chicken pieces are thoroughly cooked (165 degrees). Carefully remove skewers from grill and serve immediately. Enjoy!
Recipe Notes

Tip: If you are using wooden skewers, plan on soaking skewers in water for 20-30 minutes before making kebobs.

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