RECIPES

Greek Chicken Kabobs

These simple yet flavourful kabobs can be served over rice, with a salad or in a pita with a few dollops of tzatziki sauce.

Serves

6

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

  1. Greek Marinade
    1. 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.
  2. Kabob
    1. 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. 2 Skewer the marinated chicken and chopped vegetables in an alternating fashion. Discard used chicken marinade.
    3. 3 Baste skewers with second half of Greek Sauce.
    4. 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.
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