Easy Greek Chicken Skewers
In my opinion, everyone should have a signature dish. You know, that dish you go to when you have little time to think, when friends are coming for dinner tonight and you can’t decide what to make, something simple that you can dress up or down. If I picked one dish, it would be this one. You know those convertible dresses that turn into a halter, a strapless, a skirt and, somehow, a pair of pants? These skewers are the convertible dress, if you will. I’m not sure that’s an appealing description, but I’m going to go with it.
Marinade it overnight, or a couple hours before. Make a double batch and freeze these for later. Serve with salad, with fries, with hummus and pita, over rice or with grilled veggies. Throw these on the bbq or broil them in the oven. These skewers couldn’t be more convertible! Bookmark or screenshot this recipe and use it allllll summer long!
Pairs well with: Loaded Hummus, Cucumber and Tomato Relish, and Pita Chips
Recipe
Easy Greek Chicken Skewers
1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
3 tbsp olive oil
3 cloves of garlic, pressed
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp each of cumin, dried basil, onion powder, sugar, salt
1/4 tsp each of pepper, paprika
Wooden Skewers (I like to use 12 x 6-inch skewers)
For the dip: homemade or storebought hummus, lemon juice and chopped, fresh dill
Directions
Whisk together olive oil, garlic, balsamic vinegar, lemon juice and spices in a large rectangular container or resealable plastic bag. Add chicken pieces and toss to coat. Allow chicken to marinade covered, in the fridge, for at least an hour or overnight.
Removed the container from the fridge when you are ready to cook. Thread chicken onto skewers.
On the grill: Preheat barbecue to medium. Brush grill with olive oil, and cook for 8-10 minutes, rotating once while cooking, until cooked through.
In the oven: Spread skewers on a cookie sheet covered in parchment paper. Broil on high for about 8-10 minutes, turning once, until cooked through.
To make the hummus “dip”: in a small bowl, slowly add lemon juice, a couple teaspoons at a time, to the hummus, whisking slowly until the hummus drizzles from your spoon. Add dill and stir to combine.
Serve skewers with hummus dip, tzatziki, feta, and fresh pita.
