Name: Greek Chicken Kebob
Prep time: 30 min
Cook time: 20 min
Ingredients: 24 oz Water; 8 slices Cucumber; Ice cubes; 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 Tomato sauce; pinch Ground cinnamon; pinch Ground cloves; 1/4 tsp Sugar; 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 uniform size bite-sized chunks); 2 Pita bread; Salt (to taste); Black pepper (to taste); 1/2 cup Greek yogurt; 2 TBSP Extra-virgin olive oil; 3 cloves Garlic (minced); 1 TBSP Lemon juice; Salt (to taste); Black pepper (to taste); 1/4 tsp Garlic powder (to taste); 1/4 tsp Dried oregano (to taste); 1.5 tsp Lemon juice (to taste)

Greek Chicken Kebob

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Prep Time: 30

Cook Time: 20

Servings:

Calories: 1246kcal

Ingredients

Cucumber Water

24 oz Water
8 slices Cucumber
Ice cubes

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 Tomato sauce
pinch Ground cinnamon
pinch Ground cloves
1/4 tsp Sugar

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 uniform size bite-sized chunks
2 Pita bread

Seasoning

Salt to taste
Black pepper to taste

Garlic Sauce

1/2 cup Greek yogurt
2 TBSP Extra-virgin olive oil
3 cloves Garlic minced
1 TBSP Lemon juice
Salt to taste
Black pepper to taste

Dressing

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

Greek House Salad

1 Roma tomato sliced into wedges
2 cups Romaine lettuce
1/4 cup Green bell pepper
2 Pepperoncini
1/4 cup Canned beets sliced
1 cup Cucumber sliced 1/2 in. thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives halved
3 TBSP Feta cheese feta in brine crumbled (not pre-crumbled)

US Customary - Metric

Instructions

For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
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 tomato sauce, cinnamon, cloves, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Taste and adjust seasonings with salt, pepper, and sugar.
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.
Garlic sauce: In a small bowl, mix Greek yogurt, olive oil, minced garlic, lemon juice, salt, and black pepper. Set aside.
Heat a grill or griddle pan over medium heat.
Thread the chicken onto the wooden skewers.
Grill the chicken 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 on both sides until golden brown. Then quarter or cut into wedges.
Make the house salad: Mix all ingredients for the dressing. Set aside. Portion the ingredients for the house salad. Then dress the salad.
Serve kabobs over rice with pita, garlic sauce, greek house salad, and cucumber water.

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