Greek Chicken Kebabs With Mint Feta Dip Recipes

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GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE



Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

Categories     Sauce     Chicken     Marinate     Feta     Mint     Summer

Yield serves 4

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces (24 total)
1 zucchini, halved lengthwise and cut crosswise into 1-inch pieces (16 total)
1/2 small red onion, quartered lengthwise, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
Vegetable oil, for grill
1/2 cup crumbled feta (2 ounces)
1/4 cup plain yogurt
1 cup packed fresh mint leaves, plus more for garnish (optional)

Steps:

  • In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
  • Heat grill to medium (see page 367 for instructions); lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
  • To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.

GREEK ISLAND CHICKEN SHISH KEBABS



Greek Island Chicken Shish Kebabs image

This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.

Provided by Dolce Cuoco

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 6

Number Of Ingredients 15

¼ cup olive oil
¼ cup lemon juice
¼ cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 fresh mushrooms

Steps:

  • Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  • Soak wooden skewers in water for about 30 minutes before use.
  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g

SAFFRON-YOGURT CHICKEN KEBABS



Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

  • In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  • Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

GREEK CHICKEN KEBABS WITH MINT FETA DIP



Greek Chicken Kebabs With Mint Feta Dip image

Make and share this Greek Chicken Kebabs With Mint Feta Dip recipe from Food.com.

Provided by JW-Re

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1 zucchini
1/2 small red onion
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red wine vinegar
1/2 cup crumbled feta
1/4 cup plain yogurt
1 cup fresh mint leaves
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • Cut the chicken into twenty-four 1-inch pieces.
  • Cut zucchini in half lengthwise and cut crosswise into sixteen 1-inch pieces.
  • Cut the red onion into quarters and separate layers.
  • In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
  • Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
  • Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
  • Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.

Nutrition Facts : Calories 268.4, Fat 14.4, SaturatedFat 4.8, Cholesterol 91.3, Sodium 646.1, Carbohydrate 5.3, Fiber 1.4, Sugar 3.1, Protein 28.3

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