Mediterranean Chicken Kabobs
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
This Greek classic is easy to make at home, with Bell & Evans Kabob Style Cut Chicken Breast Cubes. Bundled up in warm flatbread and drizzled with creamy, tangy tzatziki, our quick and simple take on souvlaki pairs perfectly with a crisp green salad.
Ingredients
- 1 Pkg Bell & Evans Kabob Style Cut Chicken Breast Cubes
- 1/4 cup Olive Oil
- Zest and juice of 1 lemon
- 1 T Chopped fresh oregano
- 1 T Chopped fresh mint
- 1 T Minced garlic
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- Freshly ground black pepper to taste
- Chopped dill, for garnish
- Flatbreads, tzatziki sauce, sliced cucumber, sliced red onion, chopped tomatoes, and lemon wedges for serving
- Special equipment: metal or bamboo skewers (Note: If using wooden skewers, soak for at least 30 minutes in water before grilling).
Preparation
- Whisk together olive oil, zest and lemon juice, oregano, mint, garlic, cumin, coriander, and pepper. Pour over chicken in the tray, and toss to combine. Cover and marinate 30 minutes.
- Thread chicken onto skewers and discard marinade.
- Grill kabobs 10 to 16 minutes, turning a few times, until the internal temperature reaches 165° with an accurate meat thermometer.
- Remove kabobs to a platter, garnish with dill, and serve in the warm bread, with cucumber, tomato, red onion, tzatziki, and lemon wedges for squeezing.
- Pro Tip: Covering the skewer completely is the best way to prevent them from burning.
