Chicken Kebabs with Greek Salad

A nod to one of our favorite dishes from a local restaurant in Bend, Kebaba. Chicken skewers + your favorite grain + Greek salad + served over greens.

Inspiration:

These hearty and veggie-filled yogurt-marinated chicken kebab bowls are a nod to one of our favorite restaurants in Bend, Kebaba.

There are about a million ways to cook with yogurt (hello, whole-wheat biscuits); I always have it on hand for yogurt bowls, or as a stand in for sour cream or buttermilk (yes, you can totally use it as a sub). In the case of meat dishes, it’s a great tenderizer, keeping things like chicken extra juicy. A quick marinade in a spiced yogurt helps these kebabs stay moist and flavorful whether you cook them on the grill or in the oven.

Serve these kebabs over greens with your favorite grain or warm couscous and add a crunchy Greek-leaning salad and you have dinner + lunch for later in the week. Another great option is to pull the chicken off the skewers and pile them into pitas and serve with hummus and greens.

Ingredients:

Serves 4

Skewers:
1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup plain yogurt
½ lemon, juiced
2 cloves garlic, grated
½ cup cilantro leaves and tender stems, chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher sea salt
Black pepper
4 metal or wooden skewers

Greek Salad:
1 sweet bell pepper, seeded and chopped
¼ red onion (or 1 scallion), thinly sliced
1 pint cherry tomatoes, halved
1 English cucumber, quartered and chopped
1 cup Kalamata olives, pitted and halved
¼  cup parsley, leaves chopped
¼ cup olive oil 
1 lemon, juiced
1 tablespoon red wine vinegar

To serve:
1 cup feta, cut or crumbled into large pieces
Mixed greens
Cooked grain of your choice (quinoa, couscous, rice)

Instructions:

Combine all skewer ingredients except for the chicken in a large bowl and mix well. Add the chicken and toss to coat. Cover and refrigerate for 1 hour or up to 6 hours to marinate.

Meanwhile, make the salad. In a large bowl, combine the vegetables, olives, and parsley. In a small bowl, whisk the olive oil, lemon juice and red wine vinegar with salt and pepper. Pour the vinaigrette over the Greek salad and toss well. 

If using wooden skewers, soak them in water for 5 minutes or up to 1 hour so they don’t burn on the grill. Heat a gas or charcoal grill to high heat. Thread the chicken onto the skewers so the pieces are snug, but not too tightly pressed together. Don’t worry if a lot of the marinade remains on the chicken, it will caramelize and crisp up as it cooks. Discard any marinade that remains in the bowl. 

Rub the grill grates with oil and grill the kebabs over direct heat, turning once, for 15-20 minutes. Remember that yogurt is a tenderizer, so your chicken will still have some ‘give’ even when it’s cooked through. If you cook the skewers until the chicken is firm, they’ll be overcooked.

Serve up a bed of mixed greens and add a scoop of your favorite grain and a scoop of Greek salad. Top with feta. Add a grilled chicken skewer or two and enjoy!

A few notes:

Pro tip: save some time by making your chicken and marinade early in the day so dinner is prepped and ready to go when it’s time to make dinner.

Don’t have a grill? No problem. Kebabs can also be roasted in the oven at 425°F for 12-15 minutes.

Did you know pre-crumbled Feta cheese has additional “anti-caking” agents added to it? Read your labels and if you can, fresh is best!