Saturday, May 1, 2021

Grilled Chicken Kabobs with Greek Salad

 Ingredients 

For the Kabobs: 

  • 8 oz. plain Greek yogurt
  • 1 Tablespoon dried oregano 
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 lemon, zested and juiced
  • 1 1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
  • 1/2 large red onion, cut into wedges
  • 2 Roma tomatoes, cored, seed, and cut into wedges (or a container of cherry tomatoes)
  • Wooden skewers, soaked in water for at least 30 minutes prior to grilling
For the Salad:
  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons fresh lemon juice (1/2 large lemon)
  • 2 cloves garlic, minced or grated
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 10 oz chopped Romaine lettuce
  • 2 Roma tomatoes, seeded and diced
  • 1 medium English cucumber, diced
  • 1/2 large red onion, thinly sliced
  • 3/4 cup kalamata olives, pitted and cut in half (optional)
  • 4 oz feta cheese crumbles

In a medium bowl, combine the Greek yogurt, oregano, onion powder, garlic powder, salt, pepper, lemon zest, and juice. Stir well. 

Place the marinade and chicken breast cubes in a large plastic bag. Mix well with your hand and place in the refrigerator for 1 to 4 hours. 

When ready to grill, prepare the grill by lightly oiling the grates and set to medium-high heat. 

If using wooden skewers, prepare them by soaking in water for 30 minutes. 

Thread the chicken on the skewers alternating with the red onion and tomato wedges until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard the remaining marinade. 

In a small mason jar (or small bowl) combine the extra virgin olive oil, 2 Tablespoons lemon juice, minced garlic, red wine vinegar, and oregano. Shake (or stir) to combine well.

Place the lettuce, tomatoes, cucumber, red onion, and olive in a salad bowl. Pour the dressing over and toss to combine. Sprinkle with the feta crumbles. Place salad in the refrigerator. 

Grill the chicken, turning often, so each side has light grill marks, about 10-15 minutes or until the chicken reaches 165 internal temperature. 

Serve the kabobs over a place of the Greek salad. 

Enjoy! 

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