Greek Chicken Kabob

Prep Time 30

Cook Time 45

Servings

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
Black pepper

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
1/2 cup Red onion cut into 1 inch pieces
1 cup Zucchini cut into 1 inch pieces
1/2 cup Green bell pepper cut into 1 inch pieces

Fennel Butter

1 TBSP Extra-virgin olive oil plus more for drizzling
2 TBSP Tomato paste
2 cloves Garlic grated or pressed
2 TBSP Fennel seed divided
1 cup Grape tomatoes quartered
1.5 TBSP Fresh chives minced
1/2 TBSP Red pepper flakes
3 TBSP Butter softened at room temperature
6 - 8 slices Baguette

Cucumber Mint Water

24 oz Sparkling water cold
8 slices Cucumber quartered
2 TBSP Fresh mint

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Preheat the oven to 375°F (190°C).
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. Stir in the rice. Stir in the broth. Cook according to the directions on the package.
Prep chicken: In a bowl, mix the oil, lemon juice, garlic powder, and oregano. Season with salt and pepper and toss until fully combined. Thread the chicken, zucchini, peppers, and onion onto the wooden skewers, alternating each ingredient. Set aside.
Make the fennel butter: Place the oil, tomato paste, garlic, and half of the fennel in a saucepan over medium heat. Cook for 3 to 5 minutes stirring occasionally until fully combined. Place in a bowl and set aside to cool for 5 minutes. Mix the tomato and chives in a bowl and season with salt. Drizzle with a little olive oil.
(Optional: Using a mortar and pestle add the remaining fennel, red pepper flakes and salt to the mortar and give it a rough grind. Can also pulse in a coffee grinder if preferred.)
Finish the rice: once cooked fluff with a fork and season with salt and pepper to taste. Cover with a lid to keep warm.
Heat a grill or griddle pan over medium heat.
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.
Finish the butter: beat the softened butter into the cooled tomato paste mixture using a whisk or electric mixer. Season with salt and pepper to taste.
Drizzle one side of the bread with a little oil. Grill the bread on one side until slightly golden brown.
Mix all the ingredients for the cucumber mint water. Serve over ice if desired.
Serve the kabob with rice pilaf, fennel butter topped with the roughly ground fennel and red pepper flakes mixture, grilled bread, tomato chive mixture, and cucumber mint water.

Nutrition