Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade

Name: Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade
Prep time: 30 min
Total time: 50 min
Ingredients: 0.5 cup olive oil, plus more for grill; 0.25 cup lemon juice (from 2 lemons); 3 tablespoons chopped fresh oregano; Salt and pepper; 1.5 pounds boneless, skinless chicken thighs, cut into 1 ½-inch pieces; 2 pints cherry tomatoes; 4 cups cubed crusty bread

3.0

(35)

4 Reviews

By

Martha Stewart Editors

Updated on March 24, 2020

Prep Time:

30 mins

Total Time:

50 mins

Servings:

4

Who says kebabs are only for meat and veggies? Grilled cubes of bread soak up all the delicious flavors of the chicken, tomatoes, and marinade. Best of all, this dinner recipe takes less than an hour start to finish.

Ingredients

½ cup olive oil, plus more for grill
¼ cup lemon juice (from 2 lemons)
3 tablespoons chopped fresh oregano
Salt and pepper
1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch pieces
2 pints cherry tomatoes
4 cups cubed crusty bread

Directions

Combine oil, lemon juice, oregano, and 1 teaspoon salt and 1/2 teaspoon pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add chicken and toss to coat. Refrigerate 8 hours (or up to overnight).
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with chicken, others with tomatoes, and others with bread. Season with salt and pepper. Grill bread skewers for about 3 minutes, tomato skewers for 3 to 6 minutes, and chicken skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

Andrew Purcell

Cook's Notes

Pile different variations of kebabs on platters for guests to choose.