As soon as the weather warms up I start craving the simplest of meals. I don't want to fuss over the stove or spend an hour cooking dinner. Instead I want to take a few fresh ingredients, do a bit of chopping, fire up grill, and share a delicious dinner with friends or family. If we can eat outside all the better.
These Lemony Chicken Skewers with Chopped Greek Salad are just the thing for cooking out with friends or a warm summer evening at home. The chicken and veggies are flavored with a quick lemony marinade and then cooked quickly on the grill. A simple chopped salad adds extra veggies and crunch to the meal. This recipe is packed with produce, is gluten-free, dairy-free, and very family-friendly. If you want a something extra, feel free to add some warm whole wheat pitas and a sprinkle of feta. Or leave it as is; it really is a delicious warm weather meal.
Kid-friendly notes. This dinner includes many kid-friendly flavors, but if you have a resistant eater here are some suggestions:
- Serve raw chopped cucumber, bell pepper, cherry tomatoes, and olives along with the chicken skewers separately on a plate.
- Add some whole wheat pitas to round out the meal.
Lemony Chicken Skewers with Greek Chopped Salad
2 cloves garlic, grated or finely minced
2 teaspoons salt
2 teaspoons honey
1 teaspoon oregano
¼ cup extra virgin olive oil
1 lb boneless, skinless chicken (breasts, thighs, or a combination of both)
1 pint cherry tomatoes
1 red onion
1 English cucumber, chopped
2 bell peppers, chopped
¼ cup kalamata olives
1. Place wooden skewers in water to soak.
2. Make the marinade and dressing by zesting (to make about 1 tablespoon zest) and jucing (to make about ¼ cup juice) the lemons. Add the salt, honey, and oregano, then whisk until the honey has dissolved. Stream in the olive oil, then whisk until well combined.
3. Cut ¾ of the red onion into 1-pieces, reserving the remaining ¼ for the salad. Cut the chicken breasts or thighs into 1-inch pieces.
4. Make the skewers by alternating cherry tomatoes, red onion, and chicken on the soaked bamboo skewers, then place in a shallow baking dish. Pour ½ cup of the marinade over the skewers, toss to coat, then cover and chill for at least 20 minutes and up to 4 hours.
5. While the skewers marinate, combine the cucumber, bell peppers, red onion, kalamata olives, and remaining cherry tomatoes in a bowl. Pour the remaining dressing over the vegetables and stir to combine.
6. Heat a grill to medium-high heat. Remove the skewers from the marinade and grill for 10-15 minutes, turning once, until chicken is golden brown and cooked through.
7. Serve the skewers hot with the salad along side. Add an extra squeeze of lemon and a sprinkle of salt to taste.
Making this recipe? Let me know what you think and any adaptations you make in the comments. I really love hearing from you!
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