Greek Chicken Kebobs

Treat yourself to a Greek feast featuring these out of this world greek chicken kebobs.

Back to basics…

My favorite weekly spot used to be a small Greek place called Dmitri’s in Philadelphia that would literally set my week right with their grilled octopus, green salad, hummus, and kebobs. My husband and I would make the mile or two trek through city terrain at least once a week just to satisfy our craving for smokey, briny, citrusy goodness. Since moving to the farm, I miss those bold Greek flavors that we used to enjoy so much. So I decided that if I can’t go to Dmitri’s, I’ll bring Dmitri’s flavors to the farm with this fantastic ode to Greek chicken kebobs. Each lemony bite bursting with herbaceous, charred, garlicky deliciousness.

Marinating correctly…

You have to be careful when marinading with lemon as it can turn chicken quite tough. Many cooks will tell you to add your lemon flavor after the meat is cooked. This marinade does contain lemon juice so be sure not to marinade longer than 1 hour. While you are waiting for the chicken to marinade, cut your vegetables, make your salad, and make some baba ganoush.

Greek feast…

A Greek feast isn’t complete without hummus or baba ganoush served with grilled pita bread. My mouth is watering just writing about it. Tahina is really important here so be sure to use Noom brand for an excellent sesame paste base when making these dips. For those of us who are going grain-free, simply replace the pita bread with some sort of crudités. I always serve a fresh green salad with my kebobs. The tangy red wine vinegrette is the perfect compliment to the savory chicken. I usually add thinly sliced red onions and feta to the greens. If you are feeling really indulgent, grill some halloumi cheese to serve on the side. When cooking this meal for my family, I serve it with a fragrant rice (cauliflower rice blend for me- making this meal paleo and Whole30 compliant).

Welcome the warm weather with this fabulous and healthy meal!