Greek Vegetable Kebabs
I spent two weeks doing a sailing course in Greece a few years back. I used to love Greek food and included it in my menu regularly….until I ate Greek Salad everyday for a few weeks. It slipped from my meal planning, in fact I was so sick of cucumbers, they went too. My kids gave me the evil stare when they saw cucumbers and tomatoes together on the counter. I am happy to say time really does heal all (eventually) and the resounding response to last night’s Greek dinner was “this is really good, why don’t you make this more often?” Well these Greek Vegetable Kebabs got everyone eating Greek again, but there was a resounding “NO” to the entire family ever attempting to live on a sailboat again.
Greek Chicken or Vegetable Kebabs
Prep
Cook
Total
Yield 4 -6 servings
Fast and easy with a simple marinade you can make ahead of time. Oven Grill or BBQ. Serve with Couscous, Greek Salad and Tzatziki. Parboiling the onions and potatoes makes everything cook evenly.
Ingredients
Marinade
- 1/4 cup Olive Oil
- juice of 1 Lemon
- 2 cloves Garlic, crushed
- 1 teaspoon Greek Seasoning (or make your own with Oregano, Lemon Zest, Sea Salt, Pepper, Marjoram)
- 1 sprig Fresh Rosemary, pulled off the stalk
- 2 tablespoons Balsamic Vinegar
Preparation
- 2 Peppers, Red, Green or Yellow, chunked
- 1 large Red Onions, peeled and halved
- 12 small Potatoes
- 2 large Zucchini, sliced 1/2 thick on the diagonal
- 12 Muchrooms (optional)
- 4 organic Chicken Breasts, sliced into strips (optional)
To Serve
- 1 1/2 c Couscous
- 3 c Vegetable Broth
Instructions
- Bring Broth to a boil in a large lidded sauce pan
- Add the Couscous, stir and turn off the heat and cover
- Bring another pan of water to the boil and then add the potatoes and onions, then simmer
- Whisk the Marinade ingredients together and if you are making Veggie and Chicken Kebabs, double the Marinade ingredients and divide between to large plastic bags
- Add the Peppers, Zucchini and Mushrooms to one bag and the Chicken to the other bag
- Remove the Onion with a slotted spoon after 5 minutes, add to the Veggie Marinade
- Boil the potatoes an additional 3-5 minutes, you want them a bit firm so they don't fall off the skewers
- Drain the Potatoes and add to the Veggie Marinade
- Let marinate as long as you have time for. Refrigerate if you are marinating more than an hour
- Thread the Veggies onto skewers and the Chicken onto separate skewers or do what I do and toss all the Veggies onto a foil lined cookie sheet and pop under the broiler, then do the same with the Chicken
- Heat the grill or oven broiler. When hot, grill the Veggie Kebabs 5-7 minutes, then turn and grill until nicely browned
- Grill the Chicken the same amount of time checking to make sure it is no longer pink inside
- Fluff the Couscous and serve the Kebabs on top
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