Recipe Mari Loewen, Styling Carol Dudar, Photo Paula Wilson
Who doesn't love a Greek chicken kabob? I was recently at a retreat in New York where they served a huge platter piled high with juicy Greek chicken kabobs, fresh lemon wedges and beautiful salads all around. So simple and delicious, I came home inspired!
These kabobs are wonderfully lemony, fresh and full of Greek flavour. Give them plenty of time to marinate, then pop them on the barbecue or under the broiler.
Serve on a big platter with lots of fresh lemon, a gorgeous Greek salad, creamy tzatziki and warm pita bread. Honestly, what could be better? Easy, delicious and perfect for sharing.
Ingredients
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 cups dried couscous
2 cups water
Sea salt to taste
1 large tomato, chopped
1/2 red onion, chopped
1/2 English cucumber, chopped
8 wooden skewers
Chicken Marinade
4 tablespoons olive oil, divided
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
3 cloves garlic, minced
1 shallot, diced
Kosher salt and freshly ground black pepper, to taste
Tzatziki
2 cups plain Greek yogurt
Juice of ½ lemon
1 clove garlic, minced
½ cup English cucumber, seeded and finely chopped
Sea salt and freshly cracked black pepper, to taste
Preparation
For the chicken, in a large Ziploc bag, combine all marinade ingredients. Add chicken and toss until well coated. Refrigerate for at least 2 hours or overnight, turning occasionally. Remove chicken from marinade and thread onto skewers. Place on a foil-lined baking sheet and broil in the oven for 10–15 minutes, turning halfway through, until golden and cooked through to an internal temperature of 165°F.
For couscous, bring water to boil in small saucepan. Remove from heat and stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with fork and salt to taste.
For tzatziki, combine yogurt, lemon juice, and garlic until well blended. Stir in cucumbers, season with salt to taste, and place in fridge to chill for 20 minutes.
To serve, place couscous on a large platter, arrange tomato, onion, and cucumber. Top with chicken skewers, and serve with warm pita.
