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Greek Chicken Kabobs

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

Equipment

  • wooden skewers

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber

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

Dressing

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 tsp Lemon juice
  • 1 tsp Garlic grated
  • 1 tsp Dried oregano

Salad

  • 1/2 cup Sliced beets quartered
  • 1/2 cup Grape tomatoes halved
  • 1/2 cup Cucumber sliced
  • 1/3 cup Red onion sliced
  • 1/3 cup Green bell pepper sliced
  • 1/4 cup Kalamata olives drained and halved
  • 1 TBSP Pepperoncini sliced
  • 1/4 cup Chickpeas drained and rinsed
  • 2 oz Feta cheese block sliced

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

Hummus and Pita

  • 1 Pita bread
  • 1/2 cup Hummus
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Mix the water and cucumber slices. Refrigerate until ready to serve.
  • Make rice pilaf: Set a pot over medium heat. Prep onion, garlic, and rice per instruction above. 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.
  • Make the dressing: In a bowl whisk together the ingredients for the dressing. Season with salt and pepper to taste.
  • Arrange the ingredients for the salad in a bowl. Refrigerate until ready to serve.
  • Heat a grill or griddle pan over medium heat.
  • 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. Thread the chicken, zucchini, peppers, and onion onto the wooden skewers, alternating each ingredient.
  • Finish the rice: once cooked fluff with a fork and season with salt and pepper to taste. Cover with a lid to keep warm.
  • 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.
  • Dress the salad. Season with salt and pepper to taste.
  • Serve the kabob with rice pilaf, hummus, pita, salad, and cucumber 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