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Greek Chicken Kebabs

Greek Chicken Kebabs – Recipe

Serve this dish as kebabs or remove from kebab skewers and serve as chicken patties with the Greek salad, with the addition of some roughly chopped iceberg lettuce.

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Ingredients per serve

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Chicken Kebabs

  • Chicken thigh, trimmed 1250.0 g
  • Olive oil 250.0 g
  • Dried oregano 30.0 g
  • Garlic cloves, crushed 4.0 x
  • Lemon juice 100.0 ml

Citrus Mayonnaise

Greek Salad

  • Tomato vine-ripened 400.0 g
  • Lebanese, cucumber 200.0 g
  • Capsicum, red 200.0 g
  • Feta cheese 250.0 g

Serve this dish as kebabs or remove from kebab skewers and serve as chicken patties with the Greek salad, with the addition of some roughly chopped iceberg lettuce.

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Preparation

  1. Chicken Kebabs

    • Cut chicken into 2 cm dice. Combine oil, oregano, garlic, and lemon juice. Add to chicken and toss to coat. Cover and refrigerate for 2 hours or overnight.
    • Drain chicken from marinade and thread onto skewers. Chargrill until cooked through. Remove.

  2. Citrus Mayonnaise

    • Mix HELLMANN’S Real Mayonnaise with KNORR Thai Lime Powder until fully combined. Set aside.

  3. Greek Salad

    • Toss chopped tomato, cucumber, red capsicum and feta together

  4. To Serve

    • Serve skewers with Greek salad and citrus mayonnaise.
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