-- Microwave rice for salad; transfer to bowl to cool - 5 minutes
-- Prepare kabobs and begin to grill - 20 minutes
-- While kabobs grill, complete salad and chill; serve - 15 minutes
Greek Chicken Kabobs
1 3/4 lb boneless, skinless chicken breasts (or thighs*)
1/2 teaspoon Greek seasoning
1/4 cup extra-virgin olive oil
1 large sweet onion
1 medium eggplant
1 (4.5-oz) jar large garlic-stuffed olives
6 (12-inch) bamboo skewers
-- Preheat grill (or preheat grill pan on medium-high).
-- Cut chicken evenly into 1-inch chunks. Steps
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.
1/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon fresh dill, finely chopped
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
-- Chop olives and dill.
-- Squeeze lemon for juice (2 tablespoons).
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. Sprinkle olives and dill over rice. Add dressing and lemon juice over rice.
3. Add remaining ingredients and stir in until blended. Chill until ready to serve.
-- Complete your meal with a fresh salad blend, pita bread, and cheese pastries for dessert.
-- Pre-soaking the skewers is not necessary; it doesn’t keep them from burning. Just give them a quick rinse before loading.
-- Cut kabobs in half, if needed, to fit in a grill pan.