Recipe
Greek Chicken Kabobs
Prep Time:
Cook Time:
Serves: 6
These simple yet flavourful kabobs can be served over rice, with a salad or in a pita with a few dollops of tzatziki sauce.
Contributed By: Chicken Farmers of Saskatchewan
Ingredients
Kabobs:
2 1/2 lbs (1.2 kg)
boneless, skinless chicken breast
2
large green peppers
1
large red pepper
1
large red onion
2 lbs (1 kg)
white mushrooms
bamboo skewers
Greek Sauce:
1 1/3 cup (325 mL)
olive oil
¾ cup lemon juice
4 tbsp (60 mL)
crushed garlic
4 tbsp (60 mL)
oregano
2 tbsp (30 mL)
rosemary
1 tbsp (15 mL)
thyme
2 tbsp (30 mL)
seasoning salt
1 tbsp (15 mL)
black pepper
Instructions
Greek Marinade
1
Combine all Greek Sauce ingredients in a food processor. Separate into two containers. One will be used to marinate the chicken and the other will be used for basting the chicken kabobs while cooking.
Kabob
1
Cut chicken into bite sized pieces and marinate in half the sauce mixture for about one hour. While chicken is marinating cut vegetables into bite sized pieces.
2
Skewer the marinated chicken and chopped vegetables in an alternating fashion. Discard used chicken marinade.
3
Baste skewers with second half of Greek Sauce.
4
Cook on a preheated BBQ, electric grill or in a moderate oven 350°F (175°C) until the largest chicken pieces are cooked to the centre or meat thermometer registers 165°F (74°C). Baste every 5 – 10 minutes.