Greek Chicken Kebabs

2 servings

Ingredients

2 boneless chicken breasts about 6 0z each, cut into 4 pieces
Tzatziki Sauce, recipe below

Marinade
½ large lemon juiced, reserve the remaining half for the kabobs
1/2 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder or 1 clove of crushed fresh garlic
½ teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Combine marinade ingredients in a Ziploc bag.

Transfer chicken to marinade and place in the refrigerator for at least 30 minutes. It can also marinate overnight.

You can cook the kabobs for the same amount of time on a grill, in the broiler, or in the air-fryer.

Add approximately four chicken pieces to each skewer. Slice the remaining half of the lemon and place slices between the chicken cubes on the skewers.

Air-Fryer Directions

Preheat Air Fryer to 400 degrees after the chicken has marinated.

When the Air Fryer is hot, spray or brush the tray with olive oil and place the chicken skewers in a single layer. Cook the skewers at 400 degrees for 5 minutes, flip them and cook for five more minutes. Serve with Tzatziki Sauce

Tzatziki Sauce

1/2 cucumber, peeled seeds removed and grated
2 scallions, minced
1/2 teaspoon sea salt
1 cup Greek yogurt
2 tablespoons extra virgin olive oil
2 cloves garlic, pressed through a garlic press or finely minced
¼ cup crumbled feta cheese

Directions

Combine ingredients ts in a serving bowl and store in the refrigerator until serving time.

Mediterranean Farro Salad

Best made early in the day so the ingredients can marinate. You can also use leftover cooked farro.

Ingredients

¾ cup farro uncooked
½ a cucumber, diced
1 cup grape tomatoes halved
1 cup cucumber diced
⅓ cup chopped Tuscan peppers (pepperoncini)
⅓ cup feta cheese crumbled
½ cup chopped scallio0ns
½ sliced Kalamata olives
2 tablespoons fresh parsley finely chopped

Dressing

¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 clove garlic minced
salt & pepper to taste

Directions

Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer, and cook until farro is tender about 14-16 minutes. Drain well and rinse with cold water.

While farro is cooking, prepare vegetables. Place all dressing ingredients in a jar and shake well.

Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for until serving time.
Garnish with feta cheese and serve chilled.

 


Posted by in Chicken, farro, Salad, Sauces, tzatziki