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Lemon Chicken Kebab Skewers or Sheet pan

  • Yield: 6 skewers 1x


If you use wooden skewers, don't forget to soak them before threading the meat and vegetables

If you don't have a grill, this can be easily made as a sheet pan recipe




  • 2 tbs olive oil
  • 3 tbs lemon juice
  • 1 tbs white wine vinegar
  • 2 cloves garlic (minced)
  • 2 tsp lemon zest or lemon peel
  • 1 tsp sea salt
  • 1/2 tsp sugar
  • 1/2 tsp oregano (dried)
  • 1/4 tsp black pepper


  • 1 medium red onion (cut into small wedges)
  • 2 medium zucchini (cut into 1 1/2 inch slices)
  • 12 medium mushrooms
  • 1/2 medium red bell pepper (cut into 1 1/2 inch pieces)
  • 3 thighs boneless skinless chicken (cut into 1 1/2 inch pieces)


  • 2 tbs Tzaziki (OPTIONAL)



  1. Combine all ingredients in a bowl.
  2. Set aside 1/4 cup for basting during grilling.
  3. Place chicken and vegetables in a large resealable plastic bag or glass dish with lid.
  4. Add the marinade, turn to coat, seal and refrigerate for at least 4 hours.


  1. Drain and discard marinade from the meat and vegetables.
  2. Thread the chicken onto pre-soaked skewers and thread the vegetables onto separate skewers ( or place chicken onto a sheet pan)
  3. Grill the chicken, covered, over medium heat for 6 minutes or roast at 400 degrees for 12 minutes.
  4. Add the vegetable skewers and turn the chicken. Baste the skewers with the remaining marinade.
  5. Cook 3 minutes, then turn the vegetables and baste with marinade.
  6. Cook an additional 3 minutes or until chicken is cooked through and tender.
  7. Serve with Greek Lemon Rice and tzatziki (see links to recipes below)


Source: Taste of Home April/May 2001

Linkto:  Greek Lemon Rice

Linkto:  Tzatziki

  • Category: Main Dish
  • Cuisine: Mediterranean


  • Serving Size: 2 skewers
  • Calories: 128
  • Fat: 9.44 g
  • Carbohydrates: 9.83 g
  • Protein: 3.27 g
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