Change up that boring grilling routine with this mouthwatering gluten-free, low-carb grilled chicken kabob recipe. Paired with a delicious Greek salad, it is a meal fit for a King, or Queen.
I have gone through a bit of obsession with Greek food lately.
I don’t know if anyone else does it but I will get hooked on a certain type of food (Greek, Italian, Mexican, fish and seafood, veggies, etc.) and want it just about every day. Not the same food, but the flavors.
It kind of drives my family a little batty at times.
OH well, I do the cooking so I guess what I decide goes right? Although I do try to give you all a variety of recipes during the week. I don’t want to make you just as crazy as my family!
I did a Greek Burger back for Father’s Day and it was soooo good.
I think that was when my little mind started cranking out ideas for recipes.
Do you ever wake up in the middle of the night with recipes flying through your head to the point that you just have to get up and start writing them down?
Oh, maybe that is just my weird thing, but I seriously get some of my best ideas in the middle of the night!
Last night I had to fight the urge to get up and start canning dilled green beans!
Wacko!!
My friends, this was a meal that made them stop complaining though.
My son isn’t a huge feta fan (strange but true) so I wondered if he would like this, but he did. Kevin’s son eats anything I make as fast as I put it in front of him, which I haven’t quite decided if it is a testament to how good my food is or just being a guy that is happy someone else is cooking for him and he doesn’t have to eat fast food or microwavable meals.
I have decided to believe the first idea.
This is a great summertime meal.
Sitting outside by the grill enjoying the tangy kabobs along with the salad?
So good!
You could also make these kabobs with some rice pilaf. Toss a little bit of feta in after the pilaf is cooked along with some lemon, mmmmmm heaven!!
Yield: 4
Grilled Chicken Kabobs with Greek Salad
Change up that boring grilling routine with these mouthwatering chicken kabobs. Paired with this delicious Greek salad, it is a meal fit for a King, or Queen.
prep time: 4 H & 15 Mcook time: 10 Mtotal time: 4 H & 25 M
ingredients:
For the Kabobs
- 8-ounces of plain Greek yogurt
- 1 tablespoon of dried Mediterranean oregano *see Notes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 lemon, zested and juiced
- 1 1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 large red onion, cut into wedges
- 2 Roma tomatoes, cored, seeded, and cut into wedges (or a container of cherry tomatoes)
- Wooden skewers, soaked in water for at least 30 minutes prior to grilling.
For the Salad
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (1/2 large lemon)
- 2 cloves garlic, minced or grated
- 1 tablespoon red wine vinegar
- 1 teaspoon dried Mediterranean oregano
- 10 ounces of chopped Romaine lettuce
- 2 Roma tomatoes, seeded and diced
- 1 medium English cucumber, diced
- 1/2 large red onion, thinly sliced
- 3/4 cup kalamata olives, pitted and cut in half
- 4 ounces feta cheese crumbles
instructions:
How to cook Grilled Chicken Kabobs with Greek Salad
- In a medium bowl, combine the Greek yogurt, oregano, onion powder, garlic powder, salt, pepper, lemon zest, and juice. Stir well.
- Place the marinade and chicken breast cubes in a large zipper-top plastic bag. Mix well with your hand and place in the refrigerator for 1 to 4 hours.
- When ready to grill, prepare the grill by lightly oiling the grates and set to medium-high heat.
- If using wooden skewers, prepare them by soaking in water for 30 minutes.
- Thread the chicken on the skewers alternating with the red onion, tomato wedges until you’ve reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard the remaining marinade.
- In a small mason jar (or a small bowl) combine the extra-virgin olive oil, 2 tablespoons lemon juice, minced garlic, red wine vinegar, and oregano. Shake (or stir) to combine well.
- Place the lettuce, tomatoes, cucumber, red onion, and olive in a salad bowl. Pour the dressing over and toss to combine. Sprinkle with the feta crumbles. Place salad in the refrigerator.
- Grill the chicken, turning often, so each side has light grill marks, about 10-15 minutes or until the chicken reaches 165 internal temperature.
- Serve the kabobs over a plate of the Greek salad.
NOTES:
The nutritional information accounts for 1 cup of Greek yogurt in the marinade, however, that entire cup will not be used as it will be thrown away with the leftover marinade. So the actual carb count will be lower than what is shown, depending on how much of the marinade is consumed.
Calories
940.49
940.49
Fat (grams)
69.31
69.31
Sat. Fat (grams)
12.21
12.21
Carbs (grams)
17.20
17.20
Fiber (grams)
4.65
4.65
Net carbs
12.55
12.55
Sugar (grams)
7.63
7.63
Protein (grams)
63.41
63.41
Sodium (milligrams)
977.05
977.05
Cholesterol (grams)
160.03
160.03
All recipes and their respective images are original and the sole property of Bobbi’s Kozy Kitchen ©, with all rights, reserved.
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