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Katie's Cucina

Greek Chicken Kabobs With Rice Salad

My husband is always telling me (and challenging me) to cook outside of my boundaries. To make new unique dishes that don’t mimic the same flavors we eat each and every week. When I saw this recipe at the grocery store last week I knew I wanted to try it. For the most part (minus the feta) it looked like a meal I would enjoy. I knew I already had all but 2 ingredients at the house, so I figured why not. My neighbor came over for dinner and this is what I served. My neighbor and I both really enjoyed this dish–my husband on the other hand so-so. He wasn’t a fan of the feta. Which is something we both don’t really care for (and I think it was a bit to lemony for him)! All in all I would make this again (and leave the feta out of the rice salad at least for his portion)! I didn’t change anything from this recipe other than keeping the “rice salad” warm! Hope you enjoy it!


Prep: 10 minutes
Total: 40 minutes 
Serves: 4


**FOr the kabobs**

Ingredients:

  • 1 3/4 lb boneless, skinless chicken breasts (or thighs*)
  • 1/2 teaspoon Greek seasoning
  • 1/4 cup extra-virgin olive oil
  • 4 lemons
  • 1 large sweet onion
  • 1 medium eggplant
  • 1 (4.5-oz) jar large garlic-stuffed olives
  • 6 (12-inch) bamboo skewers
  • Cooking spray




Directions:

1. Combine in medium bowl, Greek seasoning, olive oil, and juice of 1 lemon; stir in chicken. Let stand 5–7 minutes to marinate. (Wash hands, knife, and cutting board with hot, soapy water.)

2. Peel onion; cut onion and eggplant into 1-inch chunks. Cut remaining 3 lemons in half; then cut each half into quarters

3. Build kabobs (alternating chicken, eggplant, olives, onions, and lemons) on six skewers (placing lemons and onions next to chicken for best flavor); wash hands. Brush remaining marinade mixture over kabobs; then coat lightly with cooking spray.

4. Place skewers on grill (or in grill pan) and close lid (or cover loosely with foil); grill 6–7 minutes. Turn and grill 5–7 more minutes or until chicken is 165°F. Serve.



**FOr the rice salad**

Ingredients:

  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 lemon
  • 2 (10-oz) packages frozen brown rice
  • 1/3 cup Greek salad dressing
  • 1/2 cup fresh pre-diced tomatoes
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pre-sliced green onions




Directions:

1. Microwave rice in bag, on HIGH, 3–4 minutes or until hot. Transfer rice to medium bowl. Spread rice into a thin layer going up sides of bowl to cool.

2. While rice is cooking chop olives and dill, and squeeze the lemon (2 tbsp).

3. Sprinkle olives and dill over rice. Add dressing and lemon juice over rice.

4. Add remaining ingredients and stir in until blended. Chill until ready to serve (or serve warm like I did).


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