Red wine vinegar, lemon zest, and oregano are a delicious Greek-inspired departure from the typical Italian or teriyaki-flavored versions
Greek Chicken Kabobs
Servings
4 Servings
Ingredients
- 2 boneless skinless chicken breasts cut into ½-inch chunks
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Zest of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 10 grape or cherry tomatoes
- 1 small red onion cut into 10 1/2-inch chunks
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- In a medium bowl, combine chicken with olive oil, vinegar, lemon zest, oregano, and garlic powder and toss to combine. Let marinate at room temperature for 20 minutes. Preheat oven to 400° F. Take one small 5-inch skewer and thread each with 3 pieces of marinated chicken, one tomato and one onion wedge. Repeat with remaining ingredients to make 10 kabobs. Transfer to a greased sheet pan and season with salt and pepper. Bake 12 to 15 minutes or until cooked through. Broil on high for a few minutes to brown if desired. Serve warm.
- MAKE IT A MEAL: Instead of skewering the chicken, simply bake it in the oven. Fill 2 pitas with cooked chicken and some chopped romaine lettuce. Top with halved tomatoes and thinly sliced red onion. Drizzle with tahini to serve.
- As seen in Joy of Kosher with Jamie Geller Magazine – Jan/Feb 2012 – Subscribe Now.
As usual Tzivia sounds YUM!!!
I sort of combined both ways. First I found grape tomatoes in different colors(yellow, orange, purple and of course red). I did put them on skewers and bake them. Oh forgot to say this was supper. I cut up roman lettuce baby spinach and a bunch of other green leaves that I found in refrig. also bean sprouts. Then I placed 3 skewers on topwith a drizzle of dressing.