Greek Chicken Skewers Food
GREEK CHICKEN SKEWERS
Greek-inspired chicken skewers with lots of flavor! Marinade is also wonderful on grilled vegetables.
Provided by Alexis Rimes
Categories World Cuisine Recipes European Greek
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
- Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
- Roast in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 4.1 g, Cholesterol 48.5 mg, Fat 17 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 166.9 mg, Sugar 0.8 g
CHICKEN KEBABS
Steps:
- Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
- Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
- Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.
GREEK CHICKEN KABOBS
Make and share this Greek Chicken Kabobs recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 11
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 to high heat. Thread the chicken, onion wedges and 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 205.2, Fat 5.2, SaturatedFat 2, Cholesterol 80.6, Sodium 547.7, Carbohydrate 11.8, Fiber 2.2, Sugar 7.3, Protein 27.7
MARINATED GREEK CHICKEN KABOBS
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
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
CHICKEN SKEWERS WITH TZATZIKI
Kids will love these chicken skewers hot off the griddle for a quick supper, or pack them in wraps with green salad and tzatziki to take on a picnic
Provided by Emily Kerrigan
Categories Dinner, Lunch, Snack, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Soak eight bamboo skewers in water. Using sharp kitchen scissors, chop the chicken into small pieces. Pop into a plastic box with a lid. Pare strips of lemon zest from the lemon using a vegetable peeler, then juice the lemon as well. Add both the peel and the juice to the chicken in the box along with the oregano and the garlic, crushed in. Season generously, mix and put in the fridge for 15 mins with the lid on. Deseed and chop the peppers into similar-sized pieces to those of the chicken.
- Heat a griddle pan to high while you get the chicken out. Discard the lemon zest and thread the chicken onto the skewers, alternating every few bits of chicken with a piece of red pepper followed by a piece of yellow pepper. Griddle for 10 mins, turning halfway.
- While the skewers are cooking, make the tzatziki. Get a box grater and a bowl. Cut the cucumber into long lengths, discarding the watery seedy core. Grate into the bowl, then grate the ¼ garlic clove. Season generously and stir in the Greek yogurt. Drizzle with a little extra virgin olive oil.
- Serve the skewers hot off the griddle with the dip, or take the chicken and peppers off the skewers, leave to cool and pack into wholemeal wraps spread with a little tzatziki and rolled up with baby spinach and a few picked leaves of parsley.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.1 milligram of sodium
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- To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.
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- To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.
- Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
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