The other day I made these delicious chicken kebabs for meal prep. I was so excited becasue 1. the flavor was spot on, lemony and herby like I like. and 2. the grill marks!

Sometimes it’s hard to find new ways to cook chicken breast. It’s such a lean meat that it can turn rubbery quick. And let’s be honest, it doesn’t have too much flavor on it’s own.

But, this recipe delivers. The marinade keeps the chicken moist, and the flavor is bright and lemon-y like you’d get at your favorite middle eastern spot.

I served it with Pilaf rice, Tzatziki sauce and Arabic salad for a middle eastern feast. I hope you give it a try for your next weeknight dinner or party situation!

Greek Lemon Chicken Skewers

Ingredients (serves 6):

• 1 1/2 pounds boneless skinless chicken breasts, cut into approximately 1 inch cubes
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon red wine or apple cider vinegar
• 2 tablespoon extra virgin olive oil
• 2 cloves of garlic, grated or minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2-1 tsp. Salt
• Fresh ground black pepper to taste

Tzatziki Sauce

• 1 cup shredded English cucumber, you can also dice the cucumber
• 1 1/2 cups plain Greek yogurt, non-fat, 2%, or whole
• Juice of half a lemon
• 2 tsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. mint
• 2 Tbsp. crumbled feta
• 1/2 teaspoon grated garlic, 1 teaspoon if you like it extra garlicy
• Salt and fresh ground black pepper to taste

Instructions

Greek Lemon Chicken Skewers

1. Whisk together all of the ingredients except the chicken in a bowl or glass dish. Add the chicken to the marinade. Toss to coat all the chicken pieces in the marinade. Place in the fridge for up to an hour.
2. Heat the grill to medium-high heat. While the grill is heating, thread the chicken onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for 30 minutes.
3. Oil grill grates or grill pan and place the chicken skewers on them. I grease the grill with an oiled paper towel and tongs to move it back and forth on the grill. Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through. If you have any doubt its cooked, you can finish it in the oven. I put the chicken on a baking tray after grilling. Then, I baked it at 425 F for about 7 minutes. Serve with Tzatziki sauce and pilaf rice.

Tzatziki Sauce

1. Take the shredded cucumber and use your hands to squeeze out the excess liquid. You can also place it in a clean dish towel or paper towels and squeeze out the liquid. 
2. Place the cucumber into a bowl along with the remaining tzatziki ingredients. Stir together until combined. Taste for seasoning and add any additional lemon juice, salt and pepper as needed. Refrigerate until ready to serve.