Shish Kabab

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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 1148kcal

Equipment

  • wooden skewers

Ingredients

Shish-Kebab:

  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano
  • 8 oz Chicken breast boneless skinless cut into 1-inch cubes
  • 1 Green bell pepper cut into chunks
  • 1 Red onion cut into chunks
  • 1 Zucchini cut into chunks

Seasoning

  • Salt
  • Black pepper to taste

Lemon Rice Soup:

  • 4 cups Chicken broth
  • 1/2 cup White rice
  • 1 Lemon juiced
  • 2 Eggs lightly beaten
  • Fresh dill for garnish (optional)

Greek Salad:

  • 1 Cucumber sliced
  • 1 Tomato cut into wedges
  • 1/2 Red onion thinly sliced
  • 1/4 cup Kalamata olives pitted
  • 2 oz Feta cheese crumbled
  • ½ cup Canned beets sliced
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Red wine vinegar

Pita and Hummus:

  • 2 Pita bread
  • 1/2 cup Hummus

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Marinate the Shish-Kebab: In a bowl, combine olive oil, minced garlic, dried oregano, salt, and black pepper. Add the chicken to the bowl and toss to coat them evenly with the marinade. Let the meat marinate for at least 15 minutes, or longer if desired.
  • Prepare the Lemon Rice Soup: In a pot, bring the chicken broth to a boil. Add the rice and cook until tender, about 15 minutes. In a small bowl, whisk together the lemon juice and beaten eggs.
  • Take a ladle of hot broth and whisk it into the egg mixture to temper it. Then slowly pour the egg mixture into the hot soup, stirring continuously. Cook for an additional 2-3 minutes until the soup thickens. Remove from the heat.
  • Season with salt and black pepper to taste. Remove from heat and garnish with fresh dill, if desired.
  • Prepare the Greek Salad: In a large bowl, combine the cucumber, tomato, red onion, Kalamata olives, feta cheese, and beets. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
  • Grill the Shish-Kebab: Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers, alternating with bell pepper chunks, red onion chunks, and cherry tomatoes. Grill the kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked through and the vegetables are charred and tender. Remove from the grill and set aside.
  • Warm the Pita and Serve: Place a nonstick pan over medium heat. Warm the pita on both sides. Cut into wedges.
  • Serve the Shish-Kebab alongside the lemon rice soup, Greek salad, warm pita with hummus, and coconut water.

Nutrition

Calories: 1148kcal | Carbohydrates: 75g | Protein: 56g | Fat: 70g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1751mg | Potassium: 1364mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1108IU | Vitamin C: 24mg | Calcium: 300mg | Iron: 4mg

Shish Kabab

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings 2
Calories 1148 kcal

Equipment

  • wooden skewers

Ingredients
 
 

Shish-Kebab:

  • 2 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano
  • 8 oz Chicken breast boneless skinless cut into 1-inch cubes
  • 1 Green bell pepper cut into chunks
  • 1 Red onion cut into chunks
  • 1 Zucchini cut into chunks

Seasoning

  • Salt
  • Black pepper to taste

Lemon Rice Soup:

  • 4 cups Chicken broth
  • 1/2 cup White rice
  • 1 Lemon juiced
  • 2 Eggs lightly beaten
  • Fresh dill for garnish (optional)

Greek Salad:

  • 1 Cucumber sliced
  • 1 Tomato cut into wedges
  • 1/2 Red onion thinly sliced
  • 1/4 cup Kalamata olives pitted
  • 2 oz Feta cheese crumbled
  • ½ cup Canned beets sliced
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Red wine vinegar

Pita and Hummus:

  • 2 Pita bread
  • 1/2 cup Hummus

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Marinate the Shish-Kebab: In a bowl, combine olive oil, minced garlic, dried oregano, salt, and black pepper. Add the chicken to the bowl and toss to coat them evenly with the marinade. Let the meat marinate for at least 15 minutes, or longer if desired.
  • Prepare the Lemon Rice Soup: In a pot, bring the chicken broth to a boil. Add the rice and cook until tender, about 15 minutes. In a small bowl, whisk together the lemon juice and beaten eggs.
  • Take a ladle of hot broth and whisk it into the egg mixture to temper it. Then slowly pour the egg mixture into the hot soup, stirring continuously. Cook for an additional 2-3 minutes until the soup thickens. Remove from the heat.
  • Season with salt and black pepper to taste. Remove from heat and garnish with fresh dill, if desired.
  • Prepare the Greek Salad: In a large bowl, combine the cucumber, tomato, red onion, Kalamata olives, feta cheese, and beets. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
  • Grill the Shish-Kebab: Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers, alternating with bell pepper chunks, red onion chunks, and cherry tomatoes. Grill the kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked through and the vegetables are charred and tender. Remove from the grill and set aside.
  • Warm the Pita and Serve: Place a nonstick pan over medium heat. Warm the pita on both sides. Cut into wedges.
  • Serve the Shish-Kebab alongside the lemon rice soup, Greek salad, warm pita with hummus, and coconut water.

Nutrition

Calories: 1148kcalCarbohydrates: 75gProtein: 56gFat: 70gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 43gTrans Fat: 0.02gCholesterol: 135mgSodium: 1751mgPotassium: 1364mgFiber: 8gSugar: 7gVitamin A: 1108IUVitamin C: 24mgCalcium: 300mgIron: 4mg
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