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Greek Chicken Kabob

Prep Time 30 minutes
Cook Time 45 minutes
Servings 2
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

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