Greek Chicken Kabobs

5 from 1 vote

Bright and lemony and full of Mediterranean spices, this chicken is delicious grilled and served with a Greek Cabbage Salad and thinned Tatziki Sauce as a dressing. Add a couple pieces of tomato and avocado if you have room for them in your macros.

Course Main Course

Cuisine Greek

Keyword Chicken, dairy-free, dinner, egg-free, greek, lunch, main, mediterranean, nightshade-free, nut-free, protein, PSMF

Prep Time 15

Cook Time 15

Marinating Time 2

Total Time 2 35

Servings

Calories 498kcal

Author Jenny Ross

Ingredients

5 tablespoons avocado oil or olive oil
2 tablespoons lemon juice 1 lemon
zest of 1 lemon
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon paprika omit if nightshade-free
2 tablespoons gluten free soy sauce or coconut aminos
1/4 teaspoon salt
1/8 teaspoon black pepper ground
4 garlic cloves
1 shallot chopped fine
1 1/2 pounds boneless skinless thighs cut into bite size pieces

Get Recipe Ingredients

Instructions

Combine all ingredients in a bowl or food-safe bag and mix well to combine. To make things more simple, I like to combine all marinade ingredients in a blender and process until smooth. However, if using olive oil, do not blend as it can produce a bitter taste.
Marinate for 2 hours and up to overnight.
Thread meat onto skewers and grill over medium-high heat for about 4 minutes per quarter turn, or 12 minutes total. Let rest 5 minutes before enjoying.

Notes

You can also pan fry this or bake the chicken in the oven at 450ºF for 15 minutes and finish with a quick broil to brown.

You can Make this for a protein sparing modified fast by replacing the chicken thighs with chicken breast, reducing the oil from 5 to 2 tablespoons and omitting the shallot. Nutrition is as follows: Calories: 364 cal, Carbs: 4g, Fiber: 1g, Fat: 15g, Protein: 50g

Nutrition