Greek Chicken and Vegetable Kabobs
  • 1 medium zucchini, thick slices (1/4 to ½ inches)
  • 1 medium yellow squash, thick slices (1/4 to ½ inches)
  • 1 small package whole mushrooms (washed with damp cloth)
  • 3 chicken breasts (or one for each person you are serving)
  • Greek Marinade
  • 3-4 skewers, or one for each person (I prefer metal)
  1. Put chicken into a bowl, and pour half of marinade over chicken, and let sit out at room temperature for 30 minutes.
  2. Letting the meat sit out and get to room temperature before putting it on the grill allows the meat to cook more evenly.
  3. Clean mushrooms and cut vegetables, while meat is marinating. You want nice thick slices to put onto skewers, so they don’t break and fall off.
  4. Five minutes before you are ready to put everything on the grill, combine remaining marinade and vegetables into a large plastic bag.
  5. Shake to coat all vegetables.
  6. Thread onto 3-4 skewers.
  7. Cook chicken and vegetable kabobs on a flaming hot grill for 10-12 minutes or until chicken is done and vegetables are tender.
  8. Serve chicken over a bed of long grain and wild rice, with a side Greek Salad. I also pour the Greek Dressing over the whole thing before I eat it!
Recipe by Faithful Provisions at