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Greek Chicken Kabob

Prep Time 30 minutes
Cook Time 20 minutes
Servings 2
Calories 996kcal

Ingredients

Greek Rice Pilaf

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

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 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
  • 1.5 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 peppers
  • 2 Pepperoncini
  • 1/4 cup 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; Fresh olives from olive bar not from the jar
  • 3 TBSP Feta cheese block feta in brine crumbled (not pre-crumbled)

Grilled Corn on the Cob

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

Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes
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.
  • 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.
  • Add the lemon slices to sparkling water. Serve over ice if desired.
  • Serve kabobs over rice pilaf with greek house salad, grilled corn, and sparkling water

Nutrition

Calories: 996kcal | Carbohydrates: 77g | Protein: 35g | Fat: 64g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 330mg | Potassium: 1584mg | Fiber: 10g | Sugar: 17g | Vitamin A: 6465IU | Vitamin C: 164mg | Calcium: 128mg | Iron: 4mg