I’ve decided to make it Greek week here on thedrivencook blog, so be expecting some of my favorite Greek dishes!

Typically kabobs, or called “souvlaki” in Greece, are made with lamb or pork. I love this chicken version- something that we will be sure to make again and again this summer on the grill.

I’d like to add that the marinade is probably the best I’ve ever had. It’s worth taking the time to make! The chicken is SO flavorful!


-Juice of 2 lemons
-1/4 cup of olive oil
-1 teaspoon rosemary (fresh preferred)
-1 tablespoon chopped oregano (fresh preferred)
-4 cloves of garlic, finely chopped
-salt and pepper, to taste

-1 1/2 pounds chicken breast, cubed
-1 red bell pepper, cut into 1 inch pieces
-2 small zucchini, cut into 1 inch pieces
-1 onion, cut into wedges

Combine lemon juice, olive oil, rosemary, oregano, garlic, salt and pepper in a baking dish.

Put the chicken in the dish, cover and let marinate for at least 3 hours.

Prepare vegetables. You can swap out any you don’t like for something else- but make sure you have a good variety of colors!

Thread the chicken and vegetables on skewers, leaving a little space between each piece.

Grill ’em up. Or in my case, have your hubs grill them!

It’s nice to kick back and let someone else do the cooking for a little bit! 🙂

Serve with rice pilaf and enjoy outside on the patio!