Greek lemon chicken kabobs


  • 1 cup olive oil
  • 1 cup fresh squeezed lemon juice
  • 1 cup lemon zest
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 3 lb boneless skinless chicken breast half
  • 1 teaspoon Parsley


Mix the olive oil, lemon juice, lemon zest, garlic, oregano and pepper. Cut the chicken breasts into 1.5" cubes, and marinate in mixture for 2-12 hours in the refridgerator. Skewer the kabobs, leaving room between them to cook. Drizzle remaining marinade on kabobs while cooking but beware of flare ups due to the high oil content.

© 2014 Dean Abraham