Chicken Kabob

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Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Servings: 2
Calories: 678kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Rice Pilaf

  • 1 tsp Butter
  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth

Kabob

  • 2 tsp Extra-virgin olive oil to taste
  • 2 tsp Lemon juice to taste
  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Dried oregano to taste
  • 8 oz Chicken breast boneless skinless cut into uniform bite-sized chunks
  • 1 cup Onion cut into 1-inch squares
  • 1 cup Zucchini cut into 1-inch squares
  • 1 cup Bell pepper cut into 1-inch squares

Arakas Latheros

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 2 cups Green peas
  • 1/2 cup Water
  • 1 TBSP Tomato paste
  • 1/2 TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste

Melon

  • 2 slices Cantaloupe

Baklava

  • 2 pieces Baklava store-bought
US Customary - Metric

Instructions

  • Make cucumber water: Place cucumber slices in a pitcher with water. Refrigerate to infuse. Serve over ice if desired.
  • Prepare rice pilaf: Heat butter and olive oil in a saucepan over medium heat. Add minced onion and sauté until translucent. Stir in garlic and cook for 30 seconds. Add rinsed rice and chicken broth. Cook according to package directions until rice is tender. Season with salt and pepper to taste.
  • Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and black pepper. Toss to coat evenly.
  • Make Arakas Latheros: Heat olive oil in a medium pot over medium heat. Sauté onion until soft. Add green peas and stir to coat. Add water and tomato paste. Cover and simmer until most of the water evaporates. Stir in dill and season with salt and black pepper.
  • Cook the kabob: Thread marinated chicken, onion, zucchini, and bell pepper onto skewers. Grill or cook in a pan over medium heat until chicken reaches an internal temperature of 165°F (74°C).
  • Serve: Serve the chicken kabob with rice pilaf, arakas latheros, melon slices, baklava, and cucumber water.

Nutrition

Calories: 678kcal | Carbohydrates: 84g | Protein: 41g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 2060mg | Potassium: 1572mg | Fiber: 14g | Sugar: 21g | Vitamin A: 3802IU | Vitamin C: 179mg | Calcium: 145mg | Iron: 5mg

Chicken Kabob

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Servings 2
Calories 678 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Rice Pilaf

  • 1 tsp Butter
  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth

Kabob

  • 2 tsp Extra-virgin olive oil to taste
  • 2 tsp Lemon juice to taste
  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Dried oregano to taste
  • 8 oz Chicken breast boneless skinless cut into uniform bite-sized chunks
  • 1 cup Onion cut into 1-inch squares
  • 1 cup Zucchini cut into 1-inch squares
  • 1 cup Bell pepper cut into 1-inch squares

Arakas Latheros

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 2 cups Green peas
  • 1/2 cup Water
  • 1 TBSP Tomato paste
  • 1/2 TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste

Melon

  • 2 slices Cantaloupe

Baklava

  • 2 pieces Baklava store-bought

Instructions
 

  • Make cucumber water: Place cucumber slices in a pitcher with water. Refrigerate to infuse. Serve over ice if desired.
  • Prepare rice pilaf: Heat butter and olive oil in a saucepan over medium heat. Add minced onion and sauté until translucent. Stir in garlic and cook for 30 seconds. Add rinsed rice and chicken broth. Cook according to package directions until rice is tender. Season with salt and pepper to taste.
  • Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and black pepper. Toss to coat evenly.
  • Make Arakas Latheros: Heat olive oil in a medium pot over medium heat. Sauté onion until soft. Add green peas and stir to coat. Add water and tomato paste. Cover and simmer until most of the water evaporates. Stir in dill and season with salt and black pepper.
  • Cook the kabob: Thread marinated chicken, onion, zucchini, and bell pepper onto skewers. Grill or cook in a pan over medium heat until chicken reaches an internal temperature of 165°F (74°C).
  • Serve: Serve the chicken kabob with rice pilaf, arakas latheros, melon slices, baklava, and cucumber water.

Nutrition

Calories: 678kcalCarbohydrates: 84gProtein: 41gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 83mgSodium: 2060mgPotassium: 1572mgFiber: 14gSugar: 21gVitamin A: 3802IUVitamin C: 179mgCalcium: 145mgIron: 5mg
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