Ingredients:

  • 2 Tbsp Dried Greek Oregano
  • 1 Tbsp Dried Mint
  • 1 tsp Dried Thyme
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 5 lbs Boneless, skinless Chicken Breast or Thighs, cut into 1-inch cubes
  • 1/4 cup Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/4 cup Extra Virgin Olive Oil
  • 3 cloves Fresh Garlic, minced
  • 8-10 Wooden or Metal Skewers

Instructions:

  1. Create the Seasoning Blend: In a small bowl, combine the oregano, mint, thyme, garlic powder, onion powder, paprika, salt, and pepper. Mix well until uniform. Set aside.
  2. Prepare the Marinade Base: In a separate bowl, whisk together the olive oil, fresh lemon juice, lemon zest, and minced fresh garlic.
  3. Combine & Coat: Place the cubed chicken into a large bowl or zip-top bag. Sprinkle 2 tablespoons of your prepared Greek seasoning blend over the chicken. Pour the wet marinade mixture over the chicken. Toss thoroughly to ensure every piece is coated.
  4. Marinate: Cover and refrigerate for at least 1 hour, but ideally 4 hours. Discard any leftover marinade before cooking.
  5. Prep Skewers: If using wooden skewers, ensure they have been soaking in water for at least 30 minutes to prevent burning.
  6. Thread: Thread the marinated chicken pieces onto the skewers, leaving a small gap between pieces to ensure even cooking.
  7. Preheat: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
  8. Cook: Place skewers on the hot grill. Cook for 6–7 minutes per side, turning only once, until the chicken is beautifully charred on the edges and cooked through (internal temperature 165°F/74°C).
  9. Rest & Serve: Remove from heat and let rest tented with foil for 5 minutes before serving, preferably with Tzatziki sauce.