Greek Chicken Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 32 ozs boneless, skinless Chicken breasts
- 6 Tbsps lemon juice
- ½ cup olive oil
- 2 tsps Curry powder
- 1 Tbsp honey
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 medium Eggplant (cut into 1-inch pieces)
- 2 yellow Bell pepper (cut into 1-inch pieces)
- 24 small white onion (peeled)
- Skewer (wooden or metal)
- Oil (for grill grate)
- 1 fresh lemon (cut into wedges)
- For Greek Salad
- 3 ripe Tomatoes (rinsed and cut into bite-size pieces)
- 1 Red onion (peeled and sliced into thin rings)
- 1 seedless Cucumber (cut into bite-size pieces)
- 1 cup fresh parsley (cut into thin strips)
- 1 cup greek Feta (crumbled)
- ¼ cup olive oil
- 3 Tbsps Red wine vinegar
- ½ tsp dried oregano
- salt (to taste)
- freshly ground Black pepper (to taste)
Product recommendation
If using wooden skewers, soak in cold water for 30 minutes prior to grilling.
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut chicken into bite-size pieces. Place the chicken in a large plastic storage bag.
2.
In a small bowl, combine the lemon juice, olive oil, curry powder, honey, salt and pepper, whisking to blend. Pour the marinade into the plastic storage bag and add eggplant, peppers and onions. Seal bag securely; squeeze the bag several times to thoroughly coat the chicken and vegetables. Refrigerate for at least one hour.
3.
When ready to cook prepare grill for direct grilling. Preheat to high.
4.
Thread chicken and vegetables on the skewers, dividing chicken and vegetables evenly. Brush the grill grate with oil. Place kebabs on hot grate and grill until cooked, 3 to 4 minutes on each side. When done, the chicken will be firm to the touch and turn white.
5.
Transfer kebabs to serving dish. Garnish with lemon wedges and serve with Greek salad.
6.
For Greek Salad:
7.
Combine vegetables, parsley, and feta in a large bowl. In a small bowl, combine oil, vinegar, oregano, salt and pepper, whisking to blend. Pour dressing over salad. Serve.
