Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
Tender, grilled chicken skewers marinated in a blend of garlic, lemon, and Greek-inspired herbs and spices, paired with zucchini and squash ribbons.
Ingredients
- 1 lb chicken tenders
- 1 squash medium to large
- 1 zucchini medium to large
- 1-2 tablespoon olive oil
- salt & pepper
For Marinade:
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic about 3 cloves
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon dried dill
- ¼ teaspoon salt
- Fresh cracked pepper
Suggested Toppings:
- Tzatziki
- Feta
Instructions
- Marinate Chicken: In a medium mixing bowl, mix together all marinade ingredients. Cut chicken tenders into bite sized pieces and add to mixing bowl. Toss to combine, cover with plastic wrap, and refrigerate for at least 1 hour.
- Slice Zucchini & Squash: Using a mandolin slicer, carefully slice zucchini and squash. You want the thickness of your slices to be thin enough so that they bend easily without snapping, , but thick enough to hold their shape. Drizzle slices with 1-2 tablespoon of olive oil, a sprinkle of salt and a sprinkle of pepper. Toss to combine.
- Preheat Grill & Construct Skewers: Preheat grill to medium-high. Let preheat for at least 10 minutes before grilling. Meanwhile, construct skewers. Add 1 piece of chicken to skewer, next fold a slice of squash or zucchini back and forth to create 'ribbon'. Slide squash ribbon onto skewers and repeat with 2-3 more slices. Continue this process until each skewer has about 4 pieces of chicken.
- Grill: Add skewers to grill, and grill 5-7 minutes on one side, flip and 5-7 minutes on the other. Internal temperatures should reach 160F. If skewers stick to grill, use tongs to gently wiggle them free. Remove skewers from grill and allow to rest for 5 minutes before serving with your favorite toppings.
Notes
- If skewers begin to stick to the grill, use your tongs to gently wiggle them free. Doing this will help keep the zucchini and squash from ripping.
- When slicing squash and zucchini, you want the thickness to be thin enough that it bends without snapping but thick enough that it won't disintegrate when exposed to heat. Think about 4 pages thick.
- If you don't want to make your own spice blend, use a pre-made Greek seasoning. My favorite is Cavender's Greek Seasoning (and it's good on almost anything.)
- Nutrion values are an estimate only.
Nutrition
Calories: 210kcalCarbohydrates: 4gProtein: 26gFat: 8g
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