These Mediterranean Kabobs are the perfect quintessential summer dish. Loaded with flavorful lemon garlic chicken, sweet bell peppers and red onion and paired with the creamiest whipped feta dip, these skewers are a serious crowd pleaser. This recipe is low carb and gluten-free!
Diced the chicken thighs into about 1 ½ inch cubes.
Mince garlic and juice the lemon in to a large bowl.
Combine all ingredients for garlic chicken marinade in the bowl and whisk together. Add diced chicken and stir so that all the chicken is completely covered. Place in the refrigerator for at least 1 hour but ideally 4 hours. You can also marinate overnight if that works better for you.
Whipped Feta
Juice ½ lemon and mince the garlic clove.
Add all ingredients for the whipped feta into a small blender or bullet blender and puree until smooth. Set aside.
Kabobs
While the chicken is marinating, soak the skewers in water if using wooden skewers.
Preheat a grill to medium-high heat.
Build the kabobs by alternating between veggies and chicken on each skewer.
Add kabobs to grill, and cook, turning occasionally, until the chicken is completely cooked through. Cook time will vary based on how hot your grill is and how big of pieces you cut the chicken in to. You want the internal temperature to reach 165 degrees F. For my grill, this generally takes about 10-15 minutes.