Kabobs, in my mind, are a staple summer creation – the grills are out, and food should be skewed. Kabobs are a great way to introduce some variation and moderation at your summer BBQ by mixing fruits, vegetables, meat, and even whole grains all on one skewer!
We ‘healthified’ this recipe by replacing the dairy products with alternatives such as olive oil, which is high in omega-9 fatty acids and helps balance cholesterol. It’s also known to lower the risk of heart disease, cancer, and more – basically, it’s pretty awesome!
Greek Chicken Kabobs
- 1 lb chicken breast, diced
- 1 can artichoke hearts, drained
- 1 package cherry tomatoes
- 1 can olives (your choice of green, black, or kalamata), drained
- 1 red onion, diced
- 1/4 cup olive oil
- 1 clove garlic, minced
- ½ tsp lemon zest
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp rosemary
- ½ tsp sea salt
- ¼ tsp black pepper
- In a medium glass bowl, combine ingredients for chicken marinade. Place diced chicken in bowl and coat evenly with marinade. Let sit in refrigerator for desired time (ideally at least 3 hours).
- If using wooden kabob skewers, soak in a shallow dish of water for ~15 minutes to prevent burning.
- Thread chicken, artichoke hearts, cherry tomatoes, olives, and red onion alternately to fill skewer.
- Place kabobs on preheated grill and cook until chicken has reached an internal temperature of 165°F (~9-15 minutes).
Go kabob crazy with these variations (some healthy, some sinfully delicious):
- Fruit kabobs: melon, pineapple, grape, and strawberry
- Hawaiian kabobs: chicken, pineapple, green pepper, and red onion
- Caprese kabobs: cherry tomatoes, mozzarella balls, and basil leaves
- Italian meatball kabobs: mini meatballs, cheese tortellini, and cherry tomatoes
- Strawberry shortcake kabobs: strawberries, angel food cake pieces, and marshmallows