Easy Chicken Kebabs

These Easy Chicken Kebabs (AKA Chicken Skewers) are so quick and easy to make! Just marinate cubes of chicken breast in a simple Greek-style marinade of lemon, olive oil, garlic and oregano, then grill, fry or barbecue – whichever you prefer – with delicious results every time!

Course BBQ, Main Course

Cuisine Greek

Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 300kcal

Author Eb Gargano

Ingredients

Easy Chicken Kebabs

3 tablespoons olive oil
Juice of 2 lemons
3 cloves garlic crushed or grated
2 teaspoons dried oregano
¼ teaspoon salt (See Note 1)
¼ teaspoon black pepper
650 g chicken breast cut into large in chunks (roughly 2cm x 2cm)

You will also need...

4 metal skewers ideally flat metal skewers rather than rounded ones (See Note 2)

Metric - US Customary

Instructions

Place all the ingredients (except the chicken) in a large bowl and mix well.
Place your chicken chunks in the marinade and use your hands to ensure every piece of chicken is well coated in the marinade. (You can use a spoon if you don’t like getting your hands messy!)
If you have time, cover the bowl with clingfilm and place it in the fridge. Leave the chicken to marinate for 30 minutes (or up to 2h if you can!)
If you don’t have the time, simply continue on with the recipe – it will still taste good!
Pre-heat your grill (broiler) as hot as it goes. (See notes for other cooking methods.)
Thread the chicken chunks onto the 4 metal skewers, ensuring that each skewer has roughly the same amount of chicken onto it. Push the pieces together so they are all touching – you should have plenty of space at the top and bottom of each skewer. (See Note 5.)
Place the skewers onto your grill tray and place the grill tray under your grill. The chicken should be very close to the grill – as close as possible without them actually touching the grill bars!
Grill the chicken for 6 minutes, then turn the skewers over and grill the other side for 6 minutes, or until the chicken is cooked through in the middle and charred in places on the outside.

Notes

I recommend you use ¼ teaspoon of salt here – it will really bring out the flavours of the marinade, without making it too salty.
You can use wooden skewers if you prefer. If you do, make sure you soak them for about 30 minutes in water before using them so they don’t burn.
If cooking on the barbecue… Place the skewers directly onto the grills of a pre-prepared barbecue – be sure to place them over a medium-hot spot to ensure the outside doesn’t burn before the inside is fully cooked. Cook the chicken for 6 minutes, then turn the skewers over and cook the other side for 6 minutes, or until the chicken is cooked through in the middle and charred in places on the outside.
If cooking on a griddle pan / frying pan… Place your pan over a medium-high heat for 2 minutes. Then place the skewers directly onto the pan. Cook the chicken for 6 minutes, then turn the skewers over and cook the other side for 6 minutes, or until the chicken is cooked through in the middle and charred in places on the outside.
I recommend threading the skewer through each piece of chicken TWICE – go in through the bottom and then back out through the top – kind of like sewing. This ensures each piece of chicken is more ‘stable’ on the skewer and should stop the chicken spinning round on the skewers. For the same reason, I recommend using flat metal skewers rather than rounded ones.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition