This Greek chicken and veggies skewers recipe is one that will please many palates at your next summer barbecue. With simple ingredients and minimal prep time, you can spend less time grilling and more time soaking up the sun with your guests.
A note about homemade marinades – many people are intimidated to make their own marinades, and would rather opt for a store bought version. If I have learned one thing while following the Paleo diet, though, it’s that making your own is so much better.
Not only is the taste improved, but you control the quality of every single ingredient that goes into it. When you make your own, you dictate the quality of the oil, the amount and type of fresh herbs you’d like, and the amount of salt you use. You can make the marinade as suited to your taste buds as you’d like.
Not only that, but it literally takes a few minutes (tops) to throw together. And you can double or triple the batch for recipes going forward.
Not convinced yet? Just give it a try with this recipe and see if your mind is changed.
With a flavorful marinade, these easy Greek chicken and veggie skewers are sure to be a big hit at your next backyard barbecue. Use in season veggies for best flavor and nutrition.
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Greek Chicken and Veggie Skewers
- 1/2 cup olive oil
- 2 lemons, juiced
- 1 teaspoon Red wine vinegar
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon Oregano
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Fresh ground black pepper
- 1.5 pounds boneless chicken cubed
- 1 pint Cherry tomatoes
- 1 Red onion cubed
- 2 Zucchini cubed
- 1 pint Button mushrooms
Combine all of the marinade ingredients in a jar and shake until well combined.
Thread the chicken and vegetables onto skewers and lay in a shallow dish. Pour the marinade over top. Refrigerate for at least 2 hours, turning occasionally.
When ready to cook, remove the skewers from the fridge and preheat a gas or charcoal grill to medium high heat.
Grill the skewers until chicken is cooked through and veggies are lightly charred.
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