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Mili's Greek Marinade for Grilled Kabobs

Mili Takashima
This marinade is shown with Chicken Breast for Greek Chicken, and can be used for marinating just about any protein. Use with chicken, beef, or shrimp to soak for at least one hour or overnight. Grill whole or place cut pieces onto skewers just before it is time to place on the grill. For tofu skewers, use extra-firm, and whisk this marinade first, before using as a brush-over before grilling.
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Ingredients
  

  • 4 cups cubed chicken, beef, extra firm tofu, or prepared shrimp I used about three and a half boneless, skinless chicken breasts, cut into large cubes.
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons black pepper
  • 3 large cloves garlic. If you have little cloves, go with six. or 2 teaspoons garlic powder
  • 1 whole orange - grated/zested and juiced
  • 2 whole lemons - grated/zested - only one juiced. You can use the juice of the second lemon for my Tzatziki sauce recipe.
  • 1 whole lime (or 4-5 Key Limes) - grated/zested and juiced
  • 1/4 cup light oil - either avocado oil or canola oil
  • 1/4 cup soy sauce - I always use "light," not full sodium If you can't have soy, I recommend substituting the same ratio with coconut aminos.
  • 1 and 1/2 tablespoons Herbs de Provence or equal amount of half dried Sage and half Thyme

Instructions
 

  • I'll share how to put it together with boneless, skinless chicken breasts, as I did in my little video at home. Clean the chicken. Cut into larger cubes. Season with salt and pepper.
  • Use a marination bag by placing the chicken and all marinade ingredients into a gallon size plastic zipper bag.
  • Add the garlic. I used a garlic press to mince it.
  • Zest/grate the skins from all of your citrus fruits and add it all into the bag.
  • Add the fresh juice from all of the citrus fruits: one whole orange, one whole lemon, one whole lime.
  • Add oil and light soy sauce. Add Herbs de Provence.
  • Seal the bag tightly. Use your hands to move all of the ingredients around - to mix it and to completely coat the chicken.
  • Place the sealed bag into a bowl. (The bowl makes sure that nothing gets spilled on accident and your fridge is kept clean.) Place that bowl into the fridge for at least an hour to marinate. Meat can marinate for up to one day.
  • Once you are ready to grill, place the chicken on skewers. Fire up the grill and cook all the way through.
  • If you are serving grilled zucchini like I did with this meal, simply clean them and cut them into strips, coat with olive oil, salt and pepper and grill separately, using a different set of thongs than you will when you turn your chicken or any other protein you use with this marinade.
  • Serve kabobs on the skewer, or take all chicken off the skewers so everyone can take the amount they wish. Enjoy! Save any extras for Greek Chicken Salad as leftovers.