Chicken Kabobs

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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1112kcal

Ingredients

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

Garlic Sauce

  • 2 tsp Extra-virgin olive oil
  • 1 cup Garlic whole cloves
  • 1 TBSP Lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 Pita bread

Village Salad

  • 1 cup Cucumber sliced
  • 1 Tomato cut into wedges
  • 1/2 cup Red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and halved
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Feta cheese

Hot Spiced Apple Cider

  • 2 cups Apple cider
  • 1 tsp Whole cloves
  • 1 Cinnamon stick
  • 1 Orange sliced
  • 1 tsp Brown sugar optional
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Allspice
US Customary - Metric

Instructions

  • Make the rice pilaf: Heat the butter and olive oil over medium heat in a saucepan. Add the onion and sauté until translucent, then stir in the garlic and cook until fragrant (about 30 seconds). Add the rice and broth, then cook according to the package directions. Once tender, season with salt and pepper.
  • Prep the chicken: In a bowl, mix the olive oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and black pepper, and toss until fully combined.
  • Make the garlic sauce: In a food processor, blend the olive oil, garlic, lemon juice, salt, and black pepper until very smooth. Set aside.
  • Grill the chicken: Heat a grill or griddle pan over medium heat. Thread the chicken onto wooden skewers, alternating with onion, zucchini, and bell pepper. Grill on all sides, basting with any remaining marinade throughout cooking. Cook to an internal temperature of 160°F (71°C) using a thermometer.
  • Grill the pita: Grill the pita on both sides until golden brown. Cut into quarters or wedges.
  • Prepare the village salad: In a large bowl, combine the cucumber, tomato, red onion, and Kalamata olives. Drizzle with extra-virgin olive oil and lemon juice. Season with garlic powder, oregano, salt, and black pepper to taste. Toss gently to combine. Sprinkle crumbled feta cheese over the top.
  • Make the cider: In a small saucepan, combine the apple cider, whole cloves, cinnamon stick, orange slices, brown sugar (if using), ground nutmeg, and allspice. Heat over medium heat until it begins to simmer. Reduce heat to low and let simmer for 10–15 minutes. Remove from heat and strain out the cloves and cinnamon stick. Serve hot in mugs.
  • Serve: Serve the kabobs over rice with pita, garlic sauce, village salad, and hot apple cider.

Nutrition

Calories: 1112kcal | Carbohydrates: 160g | Protein: 41g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 2423mg | Potassium: 2019mg | Fiber: 13g | Sugar: 46g | Vitamin A: 3414IU | Vitamin C: 193mg | Calcium: 446mg | Iron: 5mg

Chicken Kabobs

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2
Calories 1112 kcal

Ingredients
 
 

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

Garlic Sauce

  • 2 tsp Extra-virgin olive oil
  • 1 cup Garlic whole cloves
  • 1 TBSP Lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 Pita bread

Village Salad

  • 1 cup Cucumber sliced
  • 1 Tomato cut into wedges
  • 1/2 cup Red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and halved
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Feta cheese

Hot Spiced Apple Cider

  • 2 cups Apple cider
  • 1 tsp Whole cloves
  • 1 Cinnamon stick
  • 1 Orange sliced
  • 1 tsp Brown sugar optional
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Allspice

Instructions
 

  • Make the rice pilaf: Heat the butter and olive oil over medium heat in a saucepan. Add the onion and sauté until translucent, then stir in the garlic and cook until fragrant (about 30 seconds). Add the rice and broth, then cook according to the package directions. Once tender, season with salt and pepper.
  • Prep the chicken: In a bowl, mix the olive oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and black pepper, and toss until fully combined.
  • Make the garlic sauce: In a food processor, blend the olive oil, garlic, lemon juice, salt, and black pepper until very smooth. Set aside.
  • Grill the chicken: Heat a grill or griddle pan over medium heat. Thread the chicken onto wooden skewers, alternating with onion, zucchini, and bell pepper. Grill on all sides, basting with any remaining marinade throughout cooking. Cook to an internal temperature of 160°F (71°C) using a thermometer.
  • Grill the pita: Grill the pita on both sides until golden brown. Cut into quarters or wedges.
  • Prepare the village salad: In a large bowl, combine the cucumber, tomato, red onion, and Kalamata olives. Drizzle with extra-virgin olive oil and lemon juice. Season with garlic powder, oregano, salt, and black pepper to taste. Toss gently to combine. Sprinkle crumbled feta cheese over the top.
  • Make the cider: In a small saucepan, combine the apple cider, whole cloves, cinnamon stick, orange slices, brown sugar (if using), ground nutmeg, and allspice. Heat over medium heat until it begins to simmer. Reduce heat to low and let simmer for 10–15 minutes. Remove from heat and strain out the cloves and cinnamon stick. Serve hot in mugs.
  • Serve: Serve the kabobs over rice with pita, garlic sauce, village salad, and hot apple cider.

Nutrition

Calories: 1112kcalCarbohydrates: 160gProtein: 41gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 81mgSodium: 2423mgPotassium: 2019mgFiber: 13gSugar: 46gVitamin A: 3414IUVitamin C: 193mgCalcium: 446mgIron: 5mg
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