This recipe is so aasy because it’s as simple as marinating the chicken the night before in a bottled marinade, skewing the chicken and veggies on the kabobs, and grilling. The best part – I make lots so we have leftovers, which make amazing chicken souvlaki wraps the next day for lunch!
|4||Maple Leaf Prime chicken breasts, cut into bigger pieces for skewing|
|1||bottle souvlaki marinade|
|1||red or green pepper, cut into pieces|
|1/2||red onion, cut into pieces|
|1 Pkg||white mushrooms, stems removed|
|1||zucchini, cut into pieces|
Cut chicken breasts into bigger pieces for skewing and place in a glass bowl.
Pour marinade over chicken and ensure all pieces are covered, place in fridge covered overnight or for at least 3-4 hours.
Soak kabob skewers in water for 15-30 minutes (this will help them to avoid burning, though I always seem to end up with black tips on mine!)
Skewer chicken and veggies.
BBQ at medium-high heat for about 8 minutes each side, until nicely browned and chicken is no longer pink inside.
Serve with rice or a crisp summer salad.
You can add or eliminate veggies depending on your tastes. I love grilled veggies so I add in as many as possible. Celery is another veggie that works if you can skewer it. Remember to save the leftovers for chicken souvlaki wraps the next day, serve in a wrap with lettuce, cheese, and whatever dressing you have on hand.
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