kabob meat marinade recipe

Written BySheba G Updated On
kabob meat marinade recipe
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The Best kabob meat marinade recipe

I’m so excited to share with you my favorite kabob meat marinade recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re grilling out with friends and family or just need a quick and easy dinner, this recipe is sure to please. The best part?

It’s incredibly easy to make and requires minimal prep time. I love that it’s a one-bowl wonder, too – just toss all your ingredients into a big bowl, mix it up, and let the magic happen.

My kids adore helping me prepare the marinade, and they always get a kick out of seeing the colorful vegetables mixed in with the meat. And let’s not forget about the flavors – this marinade is packed with herbs and spices that will transport your taste buds to the Mediterranean.

The combination of lemon juice, olive oil, garlic, and oregano is absolute perfection. Plus, it’s incredibly healthy for you – we’re talkin’ lean protein, tons of veggies, and no added sugars in sight!

I like to serve it over a bed of quinoa or brown rice for a filling meal that’ll keep us going all day long.

Greek-Style Kabob Meat Marinade

Greek-Style Kabob Meat Marinade

4.7 from 770 votes

A flavorful marinade for kabobs inspired by Greek flavors. This marinade is great for chicken, lamb, or beef.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

For the Kabobs

1.5 lbs boneless, skinless chicken breasts, cut into chunks
1 large onion, cut into chunks
1 large bell pepper, cut into chunks
16 cherry tomatoes

👨‍🍳Directions

1In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, and paprika.
2Whisk until well combined.
3Add chicken chunks to the bowl with the marinade.
4Toss to coat evenly.
5Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for better flavor.
6The chicken should be completely coated and the marinade should have soaked into the meat.
7Preheat the grill or broiler to medium-high heat.
8Thread the marinated chicken, onion chunks, bell pepper chunks, and cherry tomatoes onto skewers, alternating between the ingredients.
9The skewers should be tightly packed, with the vegetables and meat touching.
10Grill or broil the kabobs for 8-10 minutes on each side, or until the chicken is cooked through and the vegetables are tender.
11The chicken should be white throughout and the vegetables should be slightly charred.
12Remove the kabobs from the grill or broiler and let them rest for 5 minutes before serving.
13This allows the juices to redistribute throughout the meat.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 40g

📝Notes

Tips: You can substitute lamb or beef for the chicken. Adjust cooking time accordingly.

I love serving this kabob meat marinade at family gatherings or barbecues because everyone can customize their own skewers with their favorite meats and veggies.

And don’t even get me started on leftovers – this dish reheats beautifully in the oven or on the stovetop, making it perfect for meal prep or when you’re short on time during the week.

❓ Frequently Asked Questions About Greek-Style Kabob Meat Marinade

1. What type of meat works best with this marinade?

Beef, chicken, lamb – you name it! This marinade is versatile enough to work with any type of meat you like. Just be sure to adjust the cooking time accordingly.

2. Can I use store-bought lemon juice or olive oil?

While store-bought lemon juice or olive oil will do in a pinch, I highly recommend using fresh lemons and high-quality olive oil for the best flavor.

3. How long should I marinate the meat?

You can marinate anywhere from 30 minutes to several hours – just be sure to refrigerate it at 40°F (4°C) or below during that time.

4. Can I make this marinade ahead of time?

Yes! In fact, I often make a big batch of this marinade on the weekends and store it in an airtight container in the fridge for up to 3 days.

5. What if I don’t have fresh oregano?

No problem! You can substitute dried oregano if you don’t have fresh on hand – just use half the amount called for in the recipe.

6. Can I use this marinade for non-meat dishes?

Absolutely! This marinade is delicious on grilled portobello mushrooms or even as a dip for vegetables.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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