Greek Chicken Kabob

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Prep Time: 35 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1027kcal

Equipment

  • wooden skewers

Ingredients

Greek Rice Pilaf

  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth
  • 1 TBSP Butter
  • 1 TBSP Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup Whole tomatoes (canned) crushed with your hands
  • pinch Ground cinnamon
  • pinch Ground cloves
  • 1/4 tsp Sugar

Viniagrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 clove Garlic minced
  • 1/8 tsp Dried oregano
  • 1/4 tsp Dijon mustard

Seasoning

  • Salt
  • Black pepper

For the salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber sliced ¼-inch thick then quartered
  • 1/4 cup Green bell pepper chopped into 1-inch pieces
  • 1/3 cup Grape tomatoes halved
  • 2 tsp Feta cheese crumbled, use more if desired
  • 1/4 cup Red onion thinly sliced
  • 2 TBSP Kalamata olives pitted and halved
  • 1 TBSP Fresh mint chopped

Kabob

  • 4 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 same size bite-sized chunks
  • 6 Mushrooms quartered
  • 1/2 cup Green bell pepper cut into 1 inch pieces
  • 1/2 cup Red onion cut into 1 inch pieces
  • 2 Pita bread

Cucumber Spritzer

  • 24 oz Sparkling water cold
  • 6 slices Cucumber
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make rice pilaf: Cook the rice in the broth according to the directions on the package.
  • 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 the tomatoes (with liquid), cinnamon, cloves, and salt and pepper to taste. Cook for 15 minutes, stirring occasionally. Use an immersion blender or food processor to pulse the liquid until smooth, and then pour it through a strainer, using a spatula to push through. Pour the strained sauce back into the saucepan. Bring to a boil and then reduce heat slightly, letting the sauce simmer for about 10-15 minutes until reduced and thickened slightly (this is not a thick sauce, you just want it to be thicker than the strained version). Taste and adjust seasonings with salt, pepper, and sugar.
  • Make the vinaigrette: In a small bowl, whisk together the ingredients and season with salt and pepper to taste. Then set aside.
  • Arrange the ingredients for the salad in a bowl. Then set aside.
  • Prep chicken: In a bowl, mix the oil, lemon juice, garlic powder, and oregano. Mix in the chicken and season with salt and pepper and toss until fully combined. Set aside.
  • Preheat a grill or grill pan on medium heat.
  • Prep skewers: Thread the mushroom, chicken, peppers, and onion onto the wooden skewers, alternating each ingredient.
  • Cook skewers: Grill the skewers on one side until nicely charred then brush with any remaining marinade; grill on the other side to an internal temperature of 160 °F (71 °C) using a thermometer.
  • Heat a nonstick pan over medium heat. Warm the pita on both sides until hot. Then portion into wedges or serve whole.
  • Finish the rice: Fluff the rice with a fork; and season with salt and pepper to taste. Spoon the sauce over top.
  • Mix together the sparkling water and cucumber. Serve over ice if desired.
  • Serve the kabobs with rice, salad, pita, and spritzer.

Nutrition

Calories: 1027kcal | Carbohydrates: 91g | Protein: 45g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1309mg | Potassium: 1470mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4989IU | Vitamin C: 80mg | Calcium: 212mg | Iron: 4mg

Greek Chicken Kabob

No ratings yet
Print Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Servings 2
Calories 1027 kcal

Equipment

  • wooden skewers

Ingredients
 
 

Greek Rice Pilaf

  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth
  • 1 TBSP Butter
  • 1 TBSP Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup Whole tomatoes (canned) crushed with your hands
  • pinch Ground cinnamon
  • pinch Ground cloves
  • 1/4 tsp Sugar

Viniagrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 clove Garlic minced
  • 1/8 tsp Dried oregano
  • 1/4 tsp Dijon mustard

Seasoning

  • Salt
  • Black pepper

For the salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber sliced ¼-inch thick then quartered
  • 1/4 cup Green bell pepper chopped into 1-inch pieces
  • 1/3 cup Grape tomatoes halved
  • 2 tsp Feta cheese crumbled, use more if desired
  • 1/4 cup Red onion thinly sliced
  • 2 TBSP Kalamata olives pitted and halved
  • 1 TBSP Fresh mint chopped

Kabob

  • 4 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 same size bite-sized chunks
  • 6 Mushrooms quartered
  • 1/2 cup Green bell pepper cut into 1 inch pieces
  • 1/2 cup Red onion cut into 1 inch pieces
  • 2 Pita bread

Cucumber Spritzer

  • 24 oz Sparkling water cold
  • 6 slices Cucumber

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make rice pilaf: Cook the rice in the broth according to the directions on the package.
  • 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 the tomatoes (with liquid), cinnamon, cloves, and salt and pepper to taste. Cook for 15 minutes, stirring occasionally. Use an immersion blender or food processor to pulse the liquid until smooth, and then pour it through a strainer, using a spatula to push through. Pour the strained sauce back into the saucepan. Bring to a boil and then reduce heat slightly, letting the sauce simmer for about 10-15 minutes until reduced and thickened slightly (this is not a thick sauce, you just want it to be thicker than the strained version). Taste and adjust seasonings with salt, pepper, and sugar.
  • Make the vinaigrette: In a small bowl, whisk together the ingredients and season with salt and pepper to taste. Then set aside.
  • Arrange the ingredients for the salad in a bowl. Then set aside.
  • Prep chicken: In a bowl, mix the oil, lemon juice, garlic powder, and oregano. Mix in the chicken and season with salt and pepper and toss until fully combined. Set aside.
  • Preheat a grill or grill pan on medium heat.
  • Prep skewers: Thread the mushroom, chicken, peppers, and onion onto the wooden skewers, alternating each ingredient.
  • Cook skewers: Grill the skewers on one side until nicely charred then brush with any remaining marinade; grill on the other side to an internal temperature of 160 °F (71 °C) using a thermometer.
  • Heat a nonstick pan over medium heat. Warm the pita on both sides until hot. Then portion into wedges or serve whole.
  • Finish the rice: Fluff the rice with a fork; and season with salt and pepper to taste. Spoon the sauce over top.
  • Mix together the sparkling water and cucumber. Serve over ice if desired.
  • Serve the kabobs with rice, salad, pita, and spritzer.

Nutrition

Calories: 1027kcalCarbohydrates: 91gProtein: 45gFat: 55gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gTrans Fat: 0.2gCholesterol: 113mgSodium: 1309mgPotassium: 1470mgFiber: 8gSugar: 10gVitamin A: 4989IUVitamin C: 80mgCalcium: 212mgIron: 4mg
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