Name: Greek Chicken Kabob
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 TBSP Butter (or olive oil); 2 TBSP Onion (minced); 1 clove Garlic (minced); 1/2 cup White rice (rinsed); 1 cup Chicken broth; 3 cups Watermelon (cut into chunks); 16 oz Water; ½ cup Fresh mint; Ice cubes; 2 TBSP Extra-virgin olive oil (to taste); 3 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 Zucchini (cut into 1-inch pieces); 1/2 cup Green bell pepper (cut into 1-inch pieces); 1/2 cup Red bell pepper (cut into 1-inch pieces); Salt (to taste); Black pepper (to taste); 1/4 tsp Garlic powder (to taste); 1/4 tsp Dried oregano (to taste); 1 tsp Lemon juice (to taste); 3 tsp Extra-virgin olive oil (to taste); 1 Roma tomato (sliced into wedges); 2 cups Romaine lettuce; 1/4 cup Green bell peppers; ¼ cup Pepperoncini (sliced); 1/4 cup Beets (sliced); 1 cup Cucumber (sliced into half circles); 1/4 cup Red onion (sliced thin)

Greek Chicken Kabob

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Prep Time: 30

Cook Time: 30

Servings:

Calories: 936kcal

Ingredients

Rice Pilaf

1 TBSP Butter or olive oil
2 TBSP Onion minced
1 clove Garlic minced
1/2 cup White rice rinsed
1 cup Chicken broth

Watermelon Mint Drink

3 cups Watermelon cut into chunks
16 oz Water
½ cup Fresh mint
Ice cubes

Kabob

2 TBSP Extra-virgin olive oil to taste
3 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 Zucchini cut into 1-inch pieces
1/2 cup Green bell pepper cut into 1-inch pieces
1/2 cup Red bell pepper cut into 1-inch pieces

Seasoning

Salt to taste
Black pepper to taste

Dressing

1/4 tsp Garlic powder to taste
1/4 tsp Dried oregano to taste
1 tsp Lemon juice to taste
3 tsp Extra-virgin olive oil to taste

Greek House Salad

1 Roma tomato sliced into wedges
2 cups Romaine lettuce
1/4 cup Green bell peppers
¼ cup Pepperoncini sliced
1/4 cup Beets sliced
1 cup Cucumber sliced into half circles
1/4 cup Red onion sliced thin
1/4 cup Kalamata olives Fresh olives from olive bar not from the jar halved
3 TBSP Feta cheese block in brine cut into chunks

Grilled Corn on the Cob

2 ears Corn on the cob
2 tsp Butter
Salt to taste

US Customary - Metric

Instructions

Heat the butter and olive oil in a saucepan over medium heat. Add the onion and saute until translucent, and then stir in the garlic, sauteing until fragrant (about 30 seconds). Add in the rice, stirring frequently for 2 - 3 minutes. Pour in the broth and bring to a boil. Once it boils, reduce heat to low and simmer until tender, refer to the package for cooking time. Once tender, taste and adjust seasonings with salt and pepper.
For the Watermelon Mint Drink: Mix the ingredients for the drink together and refrigerate until ready to serve.
Prep Chicken: In a bowl, mix the oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and pepper and toss until fully combined.
Heat a grill or griddle pan over medium heat.
Thread the chicken, zucchini, and green and red bell pepper onto the wooden skewers.
Grill on all sides, basting with any remaining marinade throughout cooking. Cook chicken to an internal temperature of 160°F (71°C) using a thermometer.
Grill the corn on all sides until nicely charred and tender. Once tender, lather with butter and lightly season with salt.
Make the Salad: Mix all ingredients for the dressing. Set aside. Mix all ingredients for the salad. Place into serving bowls, and toss with the dressing.
Serve kabobs over rice pilaf with greek house salad, grilled corn, and watermelon drink.

Nutrition