3Tablespoonsfreshly chopped oregano, or 1 Tablespoon dried
1Tablespoonfreashly chopped parsley, or 1 teaspoon dried
2teaspoonsminced garlic
1 ½teaspoonsKosher salt
½teaspoonground black pepper
Instructions
Thaw and trim chicken breasts. Pat down with paper towels. Cut into 1 1/2" cubes and place in a zip-top bag or a large bowl.
In a small bowl, mix together the olive oil, lemon juice, oregano, parsley, garlic, salt, and pepper.
Pour the marinade over the chicken. Then place into the refrigerator for at least 1 hour and up to 6 hours.
Preheat the grill to medium-high heat. Thread the chicken onto the skewers (see note).
Grill chicken kabobs for 5 to 6 minutes per side, or until a thermometer reads 160°F to 165°F and the center is no longer pink).
Let the chicken kabobs rest for a few minutes before serving.
Notes
Skewers: If using wooden skewers, soak them for 30 minutes before threading the chicken to avoid burning. Vegetables: You can thread your favorite vegetables on with the chicken as well. We like to add sliced zucchini, bell peppers and red onion. Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.