Kraft Grilled Greek Chicken Kabobs
Fire up the grill for these vibrant and flavorful Kraft Grilled Greek Chicken Kabobs, a perfect blend of zesty Greek-inspired ingredients and a smoky charred finish. Tender chunks of marinated chicken breast, juicy cherry tomatoes, and colorful red bell peppers and onions are threaded onto skewers and grilled to perfection. Infused with a tangy combination of Kraft Greek Vinaigrette Dressing, lemon juice, garlic, and oregano, these kabobs are bursting with Mediterranean flavors in every bite. Ideal for summer barbecues or weeknight dinners, they’re easy to prepare in just 45 minutes and pair beautifully with pita bread, creamy tzatziki sauce, or a crisp Greek salad. Whether you’re entertaining or simply craving a savory, wholesome meal, these kabobs are the ultimate crowd-pleaser!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 pint cherry tomatoes
- 1 red bell pepper
- 1 red onion
- 1 cup Kraft Greek Vinaigrette Dressing
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken breasts into 1 to 1.5-inch cubes and place them in a large bowl.
In a separate bowl, combine the Kraft Greek Vinaigrette Dressing, dried oregano, lemon juice, minced garlic, olive oil, salt, and black pepper. Whisk together to create the marinade.
Pour the marinade over the chicken cubes, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably 2-4 hours for better flavor.
While the chicken is marinating, wash and prepare the vegetables. Cut the red bell pepper and red onion into 1 to 1.5-inch pieces.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Assemble the kabobs by threading the marinated chicken, cherry tomatoes, red bell pepper pieces, and red onion pieces onto the skewers, alternating between chicken and vegetables.
Place the kabobs on the preheated grill and cook for 12-15 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve the kabobs with a side of pita bread, tzatziki sauce, or a fresh Greek salad for a complete meal.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 26.1 g | ||
| Protein | 287.1 g | 574% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3559 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
