Greek Chicken Kabobs With Rice Recipes

GREEK CHICKEN KABOBS WITH RICE

Greek Chicken Kabobs with Rice image

Put a Greek-style twist on your kabobs! Marinate the chicken in a flavorful vinaigrette and serve the skewers on a bed of black olive-studded rice.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1-1/4 lb. boneless skinless chicken breasts, cut into 1-inch pieces
4 cups cut-up assorted fresh vegetables (red onion wedges, red pepper squares, zucchini and yellow squash chunks)
3 cups hot cooked long-grain brown rice
1/2 cup pitted black olives, sliced

Steps:

Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat chicken. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread vegetables onto 6 additional skewers.
Grill all skewers 8 to 10 min. or until chicken is done and vegetables are crisp-tender, turning after 5 min. and brushing vegetables occasionally with remaining dressing.
Combine rice and olives. Serve with chicken and vegetables.

Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

MARINATED GREEK CHICKEN KABOBS

Marinated Greek Chicken Kabobs image

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!

Provided by katplusgoll

Categories World Cuisine Recipes European Greek

Time 3h45m

Yield 4

Number Of Ingredients 11

Ingredients

1 (8 ounce) container fat-free plain yogurt
⅓ cup crumbled feta cheese with basil and sun-dried tomatoes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Steps:

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g

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