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Introduction
The tradition of grilling skewered meats, known as souvlaki in Greece or shish taouk in the Middle East, has been a cornerstone of Mediterranean cuisine for centuries. This healthy adaptation brings together the time-honored flavors of the region with a modern twist. Originally, these skewers were a street food favorite, often enjoyed by shepherds and travelers for their portability and simplicity. Today, they've evolved into a beloved dish that graces family dinner tables and restaurant menus alike. By incorporating zucchini and tomatoes, this recipe not only pays homage to the Mediterranean diet's emphasis on vegetables but also adds a burst of color and nutrition to the plate. Whether you're hosting a summer barbecue or looking for a quick weeknight dinner, these skewers offer a taste of the Mediterranean sun and sea, transporting you to the coastal villages where such flavors have been savored for generations.
Ingredients
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 medium zucchini, sliced into 1/2-inch thick rounds
• 1 pint cherry tomatoes
• 1 large red onion, cut into 1-inch chunks
• 1/4 cup fresh parsley, finely chopped, for garnish
• 1 lemon, cut into wedges, for serving
Step 1:
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade.
Step 2:
Add chicken cubes to the marinade, toss to coat evenly, and refrigerate for at least 30 minutes (or up to 2 hours for best results).
Step 3:
Preheat grill or grill pan to medium-high heat (about 400°F/200°C).
Step 4:
Thread marinated chicken, zucchini rounds, cherry tomatoes, and red onion chunks onto skewers, alternating ingredients.
Step 5:
Grill skewers for 12-15 minutes, turning every 3-4 minutes, until chicken is cooked through and vegetables are tender with slight char marks.
Step 6:
Remove skewers from grill and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Q: Can I make these skewers in the oven?
A: Yes, you can bake them in a 400°F (200°C) oven for about 20-25 minutes, turning halfway through, until chicken is cooked and vegetables are tender.
Q: How long should I marinate the chicken?
A: For best results, marinate for at least 30 minutes or up to 2 hours. You can marinate overnight for maximum flavor, but avoid marinating for more than 24 hours as the acid in the lemon juice can start to break down the chicken.
Q: Can I prepare the skewers ahead of time?
A: Yes, you can assemble the skewers up to 24 hours in advance and keep them covered in the refrigerator until ready to grill.
• For a dairy-free option, serve with tzatziki made from coconut yogurt instead of traditional Greek yogurt.
• To make this recipe gluten-free, ensure all seasonings used are certified gluten-free.
• For best results, marinate the chicken for at least 2 hours or up to overnight.
• If you can't find fresh herbs, you can substitute dried herbs, using 1/3 of the amount called for in the recipe.
• For a vegetarian version, replace chicken with firm tofu or halloumi cheese.
• Choose ripe but firm cherry tomatoes to prevent them from falling apart on the skewer.
• If you prefer a spicier version, add 1/4 teaspoon of red pepper flakes to the marinade.
Serve 2 skewers per person on a plate, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the skewers.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or until warmed through.
Start marinating the chicken while preheating the grill and preparing the vegetables to maximize efficiency.
- Ensure all chicken pieces are roughly the same size for even cooking
- Don't overcrowd the skewers to allow for even grilling
- Use a meat thermometer to check that chicken reaches 165°F (74°C) internal temperature
For a vegetarian option, replace chicken with firm tofu or halloumi cheese. For a spicier version, add 1/4 teaspoon of red pepper flakes to the marinade.
Serve with a crisp white wine like Pinot Grigio or a light Greek salad on the side.
Best enjoyed in spring and summer when fresh vegetables are abundant
This recipe contains chicken. Ensure all seasonings and marinades are free from allergens such as gluten, dairy, or soy if catering to specific dietary restrictions.
