Well, this week is interesting at the cooking club as I often make dinner dishes with more than 5 ingredients and of course more doesn’t mean better when it comes to a simple marinated Greek chicken skewers, Chicken, lemon juice olive, garlic oil, and Greek seasoning. From there you can get more elaborate and consider making Greek tacos and lots of goodies to go with them, but tonight, juicy tender bites drizzled with extra marinade to go with an ear or two of grilled corn rolled in Greek seasoned butter, sprinkled with crumbled Feta and a nice Greek salad was enough for us.
I marinated the chicken (1 package boneless, trimmed chicken thighs, cut into 1 or so inch cubes) overnight in about 3/4 of a cup of EVOO, 3 tablespoons of freshly squeezed lemon juice (+ a little) zest, 1+1/2 teaspoon Greek seasoning storebought or homemade. I make my own seasoning and it already contains salt and pepper so if you make your own that is all of the salt and pepper that the kabobs need. *Reserve some of the marinade before adding the chicken to brush the kabobs while grilling. Use a zip bag or sealable container to marinate the chicken…refrigerate + for 6-24 hours.
Soak wooden skewers for at least 30 minutes before skewering the chicken, grill over high to medium high heat turning and brushing with reserved marinade every now and then…our kabobs took about 25 minutes of grill time. Drizzle kabobs with a bit of EVOO and sprinkle with additional Greek seasoning