Greek Chicken Kabobs

Something fresh and delicious is in order for Sunday night dinner.  Yesterday I went with an easy standby – Greek chicken kabobs and a simple Greek plate to go with it.  Yum o! 

To start, I did a quick marinade. 

I mixed:

  • 1 pound of chicken
  • 1 T of Olive oil
  • 1 1/2 t of Oregano
  • Salt and Pepper
I set that aside for about an hour and then I strung the chicken on to bamboo skewers.  I placed the skewers on the grill with a cut lemon.  
I could get all fancy here and talk about how grilling the lemon gives it a smoky flavor or how the citrus oils release while the chicken is cooking to give everything a lemony flavor, but I’ll leave all that to your imagination.  Suffice it to say, if you haven’t grill lemons before, give it a shot.
When you pull the kabobs off the grill, pick up and squeeze out the lemons on the kabobs.

Now just grill up a bit of pita bread, throw down a Greek salad and some hummus and you’ve got dinner.



Rosemary Balsamic Marinade for Kabobs

So simple and yet so delicious.  This marinade is strong enough to stand up to a steak own it.

This marinade only requires a few simple ingredients, all of which are probably in your cupboard.


1/3 C Balsamic Vinegar

1/3 C Soy Sauce

4 Cloves of Garlic, Smashed

2 T Rosemary, Chopped

2 t Salt

2 t Pepper

2 Pounds of Steak, cubed

Ingredient Notes

  • The delicious balsamic vinegar pictured above is from an amazing shop in Savannah, Lowcountry Gourmet Foods.  If you don’t have access to great balsamic vinegar, check out their website – they ship all over the US.  Blood orange balsamic vinegar + Chocolate balsamic vinegar on vanilla ice cream is awesome…..
  • Ever since I visited China, I’ve become a soy sauce snob.  Yes, a soy sauce snob.  I was raised on the Kikkoman just like you and for years didn’t know anything else.  But honestly, the difference between Kikkoman and good soy sauce is like the difference between store brand balsamic and, well, Lowcountry Gourmet balsamic!  Lee Kum Kee is available in the fancy grocery store or your Asian foods market.  Try it, I bet you’ll taste the difference!
  • May I recommend the ribeye steak?  It will just melt in your mouth with this marinade.

Chop up your rosemary and smash your garlic

Throw all the ingredients into a resealable bag and let the magic happen for at least an hour, if not overnight.

Pull the beef out and place on skewers, grill and enjoy!


Ginger Marinade for Kabobs

This is a wonderfully easy marinade that is great for chicken, steak and vegetables.

I keep most of these ingredients on hand so it’s easy to make this marinade up at lunch to enjoy for dinner.


1/4 C Canola Oil

1/4 C Soy Sauce

3 T Agave (or Honey)

2 T White Vinegar

1.5 t Ground Ginger

1.5 t Garlic Powder

1 Scallion, chopped

Combine all ingredients in a resealable bag, seal and mix.  Add the vegetable or meat of your choice and marinade for four hours or overnight.

Skewer vegetables or meat on skewers.  Because the meats and vegetables have different cooking times, it’s best to keep them on separate skewers.  That way you can pull off each of the skewers when it is perfectly cooked.