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Greek Chicken Kebabs & Salad

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Ingredients Method

Ingredients
  

Chicken
  • 1 lb. chicken breasts cubed
  • 1/4 cup lemon juice
  • 2 Tbsp fresh parsley chopped
  • 1 Tbsp fresh rosemary chopped
  • 1 Tbsp fresh oregano chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp olive oil
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 4 wooden skewers soaked in water for 30 minutes
Salad
  • 1 English cucumber halved crosswise and sliced
  • 2 medium tomatoes large dice
  • 1/4 of a red onion julienned or thinly sliced
  • 1/3 cup reduced fat feta cheese
  • 1/3 cup Kalamata olives
  • 1 Tbsp fresh dill roughly chopped
  • 2 Tbsp fresh parsley roughly chopped
  • 1 tsp fresh oregano chopped
  • 2 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1 clove garlic minced
  • 1/2 tsp olive oil

Method
 

  1. In a large glass bowl, combine lemon juice, parsley, rosemary, oregano, thyme, olive oil, salt and pepper.
  2. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  3. Meanwhile, slice cucumber crosswise and scrape out the seeds with a spoon. Slice in 1/2″ pieces.
  4. Place cucumber and tomatoes in a strainer and sprinkle with salt. Toss to coat and let sit for 20 minutes, stirring occasionally, to draw out excess water.
  5. Once drained, pour into a bowl and add remaining ingredients, toss to coat. Let marinate for 30 minutes in the refrigerator. Season with salt if necessary.
  6. Preheat grill over medium-low heat. Pull chicken out of the refrigerator and string equal amounts on 4 skewers that have been soaked in water for 30 minutes. Soaking prevents them from burning.
  7. Spray grill with Pam, carefully. Grill chicken for about 5 minutes on each side until done, about 15 minutes total. Let rest for 10 minutes under foil. Serve alongside the chopped vegetable salad.