Greek Chicken Kabobs Food

MARINATED GREEK CHICKEN KABOBS

Marinated Greek Chicken Kabobs image

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!

Provided by katplusgoll

Categories World Cuisine Recipes European Greek

Time 3h45m

Yield 4

Number Of Ingredients 11

Ingredients

1 (8 ounce) container fat-free plain yogurt
⅓ cup crumbled feta cheese with basil and sun-dried tomatoes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Steps:

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g

GREEK ISLAND CHICKEN SHISH KEBABS

Greek Island Chicken Shish Kebabs image

This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.

Provided by Dolce Cuoco

Categories World Cuisine Recipes European Greek

Time 2h30m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup lemon juice
¼ cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 fresh mushrooms

Steps:

Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
Soak wooden skewers in water for about 30 minutes before use.
Preheat an outdoor grill for medium-high heat; lightly oil the grate.
Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g

GREEK CHICKEN KEBAB

Greek chicken kebab image

This version of Greek gyro chicken kebabs uses thigh instead of breast to keep the meat really succulent

Provided by Good Food team

Categories Main course

Time 1h15m

Number Of Ingredients 13

Ingredients

12 boneless, skinless chicken thighs
2 garlic cloves , crushed
zeast and juice 1 lemon
1 tsp ground cinnamon
1 tsp ground allspice
1 tbsp dried oregano (wild if possible)
2 tsp paprika
4 tbsp olive oil
small bunch parsley , finely chopped
pitta bread
dill yogurt sauce , see tip, below left
tomato, red onion & cucumber salad , see tip, below left
romaine heart lettuce leaves, shredded, or other crunchy lettuce

Steps:

In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers - so that both skewers go through each piece of meat - packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through - prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.

Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.3 milligram of sodium

MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE

Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe image

Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.

Provided by Eli K. Giannopoulos

Categories Main

Time 25m

Number Of Ingredients 18

Ingredients

1 kg top sirloin beef cut in chunks (35 oz.)
2 tsps mustard
1-2 tsps honey
juice of 1 lemon
zest of 1 lemon
1/2 tsp hot paprika
6 tbsps olive oil
salt to taste
freshly ground black and pink peppercorns (to taste)
1 tsp dried oregano
2 tsps fresh thyme
1 clove of garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 tbsp olive oil
salt and pepper
9-10 wooden skewers

Steps:

To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
and drizzle with olive oil.
over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

Nutrition Facts : ServingSize 1 skewer, Calories 260kcal, Sugar 2.9g, Sodium 614mg, Fat 15g, SaturatedFat 3.1g, TransFat 0g, Carbohydrate 6g, Fiber 1.1g, Protein 25.4g, Cholesterol 65.7mg

GREEK CHICKEN KABOBS WITH RICE

Greek Chicken Kabobs with Rice image

Put a Greek-style twist on your kabobs! Marinate the chicken in a flavorful vinaigrette and serve the skewers on a bed of black olive-studded rice.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1-1/4 lb. boneless skinless chicken breasts, cut into 1-inch pieces
4 cups cut-up assorted fresh vegetables (red onion wedges, red pepper squares, zucchini and yellow squash chunks)
3 cups hot cooked long-grain brown rice
1/2 cup pitted black olives, sliced

Steps:

Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat chicken. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread vegetables onto 6 additional skewers.
Grill all skewers 8 to 10 min. or until chicken is done and vegetables are crisp-tender, turning after 5 min. and brushing vegetables occasionally with remaining dressing.
Combine rice and olives. Serve with chicken and vegetables.

Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

GRILLED GREEK CHICKEN KABOBS

Grilled Greek Chicken Kabobs image

Enjoy tasty Mediterranean flavors at your next cookout with our Grilled Greek Chicken Kabobs! Soaking chicken in a zesty marinade featuring vinaigrette dressing before grilling is the secret to these delicious Grilled Greek Chicken Kabobs.

Provided by My Food and Family

Categories Chicken

Time 40m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into thin wedges
1 lemon, halved

Steps:

Mix dressing and mayo in medium bowl. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto 8 skewers.
Grill 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut sides down, on grill grate next to kabobs; grill until heated through.
Place kabobs on plate. Squeeze lemon halves over kabobs.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g