These greek chicken skewers… marinated in loads of fresh oregano and parsley, lemon …. and of course GARLIC! Because what meal is complete without garlic. Sometimes I wonder if I always smell like it and don’t even know.
I don’t know if we just consume way more protein than the average family. But we can NEVER have enough grilled chicken hanging out in our fridge. I usually cook like six pounds at a time and somehow I’m still floored every time it’s gone a couple of days later. Floored or annoyed, I don’t know. I need a secret stash. Especially when it’s THIS CHICKEN. And especially when you’re husband decides to count macros too. (Insert eye roll emoji because you know he’s eating over 200 grams of protein (my delicious protein) a day.)
If you follow me on instagram you might know I have an intense love for all things Greek right now. And usually we opt for this instant pot greek pork, which I LOVE– but after having the most amazing experience at Cava when we were in DC… and then again in Orange County… like the kind of experience you dream about for weeks. And not just how we say “dream” like how teenagers say “literally”– but like actual real dreams….. I’ve been DYING to recreate their green/grain bowl with the most delicious chicken. And these babies are gonna be perfect.
And of course it’s easy! Nothing fancy. Whisk up your marinade and throw it on your chopped chicken in this fancy ziplock bag. Squish it around and let it get all garlicky and herby and lemony and greeky.
Thread your marinated chicken chunks onto soaked skewers and grill!
Voila. My mouth is watering just looking at them. Squeeze some more fresh lemon and they’re ready for a million meals. I’ll give you like three and you come up with the rest, but at least a million I’m sure.
One of which should for sure include this STAPLE IN OUR HOUSE. You can always just add cucumbers and tomatoes to your pitas or salads or bowls… but this is SO MUCH BETTER– If we do one greek meal that week, I make a huge bowl of this greek cucumber salsa (it’s in the same post as the greek pork, and some super light and delicious homemade tzatziki) and make sure to enjoy it for a few nights after!
It’s so good and you won’t regret it when you’re eating greek pitas, and salads, and crunch wraps and nachos for lunch… mmmm greek nachos…
So start with this chicken. And I’ve got more coming if you need ideas of where to put it!
Greek Marinated Chicken Skewers
- 2-2.5 lb chicken I did exactly 1085 g*
- 1/4 cup fresh oregano – finely chopped
- 1/4 cup fresh parsley – finely chopped
- 7 cloves garlic as always, I use the frozen dorot cubes.
- Juice from 1-2 lemons about 6 tbs
- 1 tbs olive oil if you don’t count your macros and the added fat is not a concern to you, add 1/4-/½ cup olive oil! And if you do, you can marinate for longer.
- 1/2 tsp red chili flakes
- 1 tsp cumin
- 1.5 tsp kosher salt
- 1/2 tsp fresh ground pepper
- *If you track macros and you do a little more or less chicken than I did it’s FINE. This variance won’t affect the macros much since your portion will be in grams and not for example 1/8th of the recipe… it will only slightly affect the distribution of the marinade which is so low cal anyway.
- Chop chicken into 1 ½ inch pieces and place in a large ziplock. (This is one of the only recipes I prefer to use huge fresh chicken breasts rather than chicken tenderloins. Nice for chopping good chunks. But tenderloins work too.)
- Whisk together all marinade ingredients.
- Pour marinade over chicken and seal the bag. Move it all around to make sure it’s nice and covered.
- Marinate up to two hours. With so much lemon and so little oil, sitting in the marinade too long could toughen the chicken so don’t leave it all night. A couple of hours is great!
- Soak wooden skewers (if that’s what you’re using) in water for thirty minutes to help avoid burning. Then thread your chicken making sure to leave some ends to grab! (You can also cover the ends in foil to protect them from burning if needed.)
- Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a little fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan over medium high heat for 4-5 minutes per side. Or until you have nice color and it’s cooked through.
- **(I always spray the grill with cooking spray, but be careful! The flame will climb when you do.)