Greek Chicken Kebabs Recipes

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

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