Name: Greek Chicken Kabob
Prep time: 30 min
Cook time: 45 min
Ingredients: 1 TBSP Extra-virgin olive oil; 2 TBSP Onion (minced); 1 clove Garlic (minced); 1/2 cup White rice (rinsed); 1 cup Chicken broth; Salt (to taste); Black pepper (to taste); 1/2 tsp Garlic powder (to taste); 1/2 tsp Dried oregano (to taste); 3 tsp Lemon juice (to taste); 6 TBSP Extra-virgin olive oil (to taste); 8 oz Chicken breast boneless skinless (diced into cubes); 1/2 cup Green bell pepper (cut into 1 inch squares); 1 cup Zucchini (cut into 1 inch chunks); 1/2 cup Red onion (cut into 1 inch squares); 2 slices Greek bread; 4 tsp Butter; 1 large Tomato (sliced into wedges); 1 cup Cucumber (sliced 1/2 in thick into half circles); 1/4 cup Red onion (sliced thin); 1/3 cup Kalamata olives (Fresh olives from olive bar not from jar, halved); 3 TBSP Feta cheese (block feta in brine crumbled (not pre crumbled)); 1 TBSP White vinegar (to taste); 24 oz Sparkling water (cold); 4 wedges Lemon

Greek Chicken Kabob

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Prep Time: 30

Cook Time: 45

Servings:

Calories: 1148kcal

Equipment

wooden skewers

Ingredients

Rice Pilaf

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

Seasoning

Salt to taste
Black pepper to taste

Marinade

1/2 tsp Garlic powder to taste
1/2 tsp Dried oregano to taste
3 tsp Lemon juice to taste
6 TBSP Extra-virgin olive oil to taste

Chicken

8 oz Chicken breast boneless skinless diced into cubes
1/2 cup Green bell pepper cut into 1 inch squares
1 cup Zucchini cut into 1 inch chunks
1/2 cup Red onion cut into 1 inch squares
2 slices Greek bread
4 tsp Butter

Village Salad

1 large Tomato sliced into wedges
1 cup Cucumber sliced 1/2 in thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
3 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
1 TBSP White vinegar to taste

Lemon Spritzer

24 oz Sparkling water cold
4 wedges Lemon

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Make rice pilaf: Set a pot over medium heat. Add the oil to the pot and saute the onion and garlic until the onions start to soften, then stir in the rice until combined. Stir in the broth. Cook according to the directions on the package.
Make the marinade: In a bowl whisk together the ingredients for the marinade. Season with salt and pepper to taste. Set 1/3 to 1/2 of the marinade aside for the salad.
Heat a grill or griddle pan over medium heat.
Prep the chicken: Toss the cubed chicken with the marinade and season with salt and pepper. Thread the chicken, pepper, zucchini, and onion alternating each onto the skewers.
Make the salad: Mix the tomatoes, cucumber, onion, olives, and feta with the set-aside marinade. Add white vinegar to taste.
Grill the chicken on all sides, basting with the marinade throughout cooking. Cook to an internal temperature of 160°F (71°C) using a thermometer.
Toast the bread then spread it with butter.
Serve the kabob with rice pilaf, village salad, bread, and sparkling water.

Nutrition