These kabobs are a perfect make-ahead choice that will have dinner on the table in a flash.
Grilled Greek Chicken Kabobs
Makes 8
Ingredients
- ½ cup olive oil
- 5 cloves garlic, minced
- 1 tablespoon za’atar
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 2 pounds boneless skinless chicken breast, cut into 1½-inch cubes
- 1 small eggplant, cut into 1-inch cubes (peeled if desired)
- 1 small red onion, cut into 1-inch cubes
- 24 whole pepperoncini
- 16 large kalamata olives
- 8 (12-inch) skewers
- Crumbled feta, for topping
- Tzatziki cucumber salad and pita bread, to serve
- Garnish: fresh thyme, fresh oregano
Instructions
- In the container of a blender, process oil, garlic, za’atar, salt, thyme, and oregano until smooth. Transfer to a large bowl, and add chicken, turning to coat. Cover and refrigerate for 30 minutes or up to overnight.
- Preheat grill to medium-high heat (350° to 400°), or heat a grill pan over medium-high heat.
- Thread chicken, eggplant, red onion, pepperoncini, and olives onto skewers as desired. (Brush with any residual marinade left in bowl from chicken.)
- Grill, covered with grill lid or foil over grill pan, turning occasionally, until browned and an instant-read thermometer inserted into chicken registers 165°, about 15 minutes. Top with feta. Serve with cucumber salad and pita bread, and garnish with thyme and oregano, if desired.
