Red wine vinegar, lemon zest, and oregano are a delicious Greek-inspired departure from the typical Italian or teriyaki-flavored versions
- Cook Time
- Prep Time
- 4 ServingsServings
- 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
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.