Rani's Greek Chicken Kabobs

Here's another great Greek chicken recipe to add to our collection, compliments of Rani (you may recall his veggie soup in February).

[Prep: 15min + overnight / Cook: 10-15min]


- 2 chicken breasts
- about 1-1.5 Tbs olive oil
- juice of 1/2 lemon
- lemon zest from 1/2 lemon
- 1.5 Tbs fresh chopped oregano (and he means fresh)
- 1 Tbs fresh chopped basil
- 1 Tbs chopped parsley
- dash of salt and pepper
- stack of metal or wooden skewers

  1. Cut chicken into 1 inch cubes.
  2. Mix all other ingredients in a large plastic bag.
  3. Add the cubed chicken to the bag and toss to coat. Let marinade in the refrigerator as long as possible (overnight is best).
  4. Skewer the cubes and grill over high heat. You'll need to cook them for about 3 minutes on each side, turning 1/4 turn 4 times.
  5. Ready to eat!
[Serves 2]

  • Rani recommends using a cast-iron pan to pan-fry/grill the skewers. Cast-iron pans get really hot and yield really juicy kabobs.
  • Be cautious when using wooden skewers because they will scorch and burn. It's always a good idea to let wooden skewers soak in water before cooking.

Suggested Sides
  • Pita bread with hummus dip
  • Couscous 
  • Spinach salad with feta cheese, tomatoes and olives

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