Greek-Marinated Chicken and Veggie Kabobs

Howdy Y’all! I’ve been quite busy with my food cart these past couple of weeks, and have enjoyed some great successes, including catering a wedding party, and a back-to-back First Friday Art Walk and Saturday morning Farmer’s Market. I have had so much fun meeting all the people who visit me and order my tacos, but it certainly doesn’t leave me a lot of time for blogging and cooking for my own family.

Here is a photo my husband took during First Friday of me slinging tacos to the hungry folks. There were hundreds of people gathered in the courtyard who enjoyed square-dancing to music by a great folk band. The kiddos were having a blast!

First Friday Art Walk

Since we are in the throes of summer-time heat, I thought I’d reblog a recipe of mine from a couple of years ago. It sure sounds perfect for tonight’s meal! Enjoy!

Greek-Marinated Chicken and Veggie Kabobs

Grilling season is my favorite time of the year! OK, maybe tied with soup season. But when it’s hot out, I love grilling every night. The kitchen doesn’t get hot, and it’s always easy clean up!

I marinated some chicken today in Greek seasonings, sliced up some veggies, skewered the heck out of them, then slapped them on the grill. A couple of turns later, well, it’s dinner time on the deck!

I wanted to serve this with rice, but hubby said he wanted potatoes. So I compromised and cooked pasta with herbs instead, HA! I hope you enjoy this simple summer dinner.

Greek-Marinated Chicken and Veggie Kabobs

3/4 pound boneless chicken (breasts or thighs)
Sliced or whole veggies of choice, in uniform size
1/2 large lemon, juiced (about 2 tablespoons)
1 teaspoon minced garlic
3 tablespoons plain Greek yogurt
3 tablespoons olive oil, divided
1 teaspoon fresh minced oregano
Ground black pepper, to taste

Prepping the Marinade and Chicken

Cut the chicken into uniform chunks, about a half-inch in width/height. Prep all your veggies and keep cool, if needed. In a small glass bowl, add the lemon juice, garlic, yogurt, 1 tablespoon of the olive oil, minced oregano, and ground black pepper. Whisk until smooth and completely blended. Pour 3/4 of the marinade over the chicken in a quart zip-top/lock baggie and add the chicken and squish around until covered. Refrigerate for at least one hour or up to three.

Chicken and Veggies Ready to Grill

Add 2 more tablespoons of olive oil to the remaining marinade and whisk until smooth again and refrigerate. This will be used for your veggies. After the chicken is done marinating (about 45 minutes before you want to eat), skewer the chicken and veggies, in any combination you want and place on a large baking tray. I used sliced squash, zucchini, red onion, and cherry and grape tomatoes, but really you can use any vegetables that you want. Brush the remaining marinade over the veggies on all sides.

Grilling the Kabobs

Place skewers on the grill, and cook for about 10 minutes on each side, flipping once halfway through the cooking time. Depending on the shape of your chicken, you might have to do quarter-turn flips. Remove from grill and place on tray and cover with foil for a few minutes. We served this with pasta, but you could also do rice or potatoes. Just time your cooking of that side accordingly with this, OR just eat lots of chicken and veggies! Enjoy!

Download and Print this Yummy Recipe!

Greek Rotisserie Chicken Wraps

Greek Rotisserie Chicken Wraps

When it’s hot outside, you’re tired of grilling, but want something quick and easy, these Greek Rotisserie Chicken Wraps are just the ticket! My family eats only half a rotisserie chicken for dinner, and when I was faced with the leftover half the next day I wracked my brain what to do with it. Then I remembered I had a Greek grilled chicken pocket bread recipe that would work, and I wouldn’t even have to grill the chicken! We always have flour tortillas on hand, so chicken wraps it would be! This was a wonderful light dinner to eat on our back deck on a warm week-day night. I hope you enjoy these as much as we did!

Chicken Wrap Ingredients

Greek Rotisserie Chicken Wraps

 Tzatziki with Dill
1 cup Greek yogurt
Juice of 1/2 lemon
1 teaspoon minced garlic
2 tablespoons finely minced fresh dill
1/2 English cucumber, peeled and finely diced (about 1/2 cup)
Small amount of ground sea salt
Ground black pepper, to taste

 For the Wraps
Flour tortillas
Thinly sliced peeled English cucumber
Sliced rotisserie chicken
Diced tomato
Thinly sliced red onion
Tzatziki with Dill

Greek Chicken Wrap Ready to Roll Up

Prepare the tzatziki by blending all the ingredients in a bowl. Set aside or refrigerate if not using right away.

Slice and dice the vegetables for the wraps and place in separate bowls/containers. Dry-heat the tortillas in a skillet for about 30-seconds each side to make them more pliable. Place tortilla on a plate, add the wrap ingredients to taste, then tightly roll up. Easy Peasy!

Download and Print this Yummy Recipe!

Greek-Marinated Chicken and Veggie Kabobs

Greek-Marinated Chicken and Veggie Kabobs

Grilling season is my favorite time of the year! OK, maybe tied with soup season. But when it’s hot out, I love grilling every night. The kitchen doesn’t get hot, and it’s always easy clean up!

I marinated some chicken today in Greek seasonings, sliced up some veggies, skewered the heck out of them, then slapped them on the grill. A couple of turns later, well, it’s dinner time on the deck!

I wanted to serve this with rice, but hubby said he wanted potatoes. So I compromised and cooked pasta with herbs instead, HA! I hope you enjoy this simple summer dinner.

Greek-Marinated Chicken and Veggie Kabobs

3/4 pound boneless chicken (breasts or thighs)
Sliced or whole veggies of choice, in uniform size
1/2 large lemon, juiced (about 2 tablespoons)
1 teaspoon minced garlic
3 tablespoons plain Greek yogurt
3 tablespoons olive oil, divided
1 teaspoon fresh minced oregano
Ground black pepper, to taste

Prepping the Marinade and Chicken

Cut the chicken into uniform chunks, about a half-inch in width/height. Prep all your veggies and keep cool, if needed. In a small glass bowl, add the lemon juice, garlic, yogurt, 1 tablespoon of the olive oil, minced oregano, and ground black pepper. Whisk until smooth and completely blended. Pour 3/4 of the marinade over the chicken in a quart zip-top/lock baggie and add the chicken and squish around until covered. Refrigerate for at least one hour or up to three.

Chicken and Veggies Ready to Grill

Add 2 more tablespoons of olive oil to the remaining marinade and whisk until smooth again and refrigerate. This will be used for your veggies. After the chicken is done marinating (about 45 minutes before you want to eat), skewer the chicken and veggies, in any combination you want and place on a large baking tray. I used sliced squash, zucchini, red onion, and cherry and grape tomatoes, but really you can use any vegetables that you want. Brush the remaining marinade over the veggies on all sides.

Grilling the Kabobs

Place skewers on the grill, and cook for about 10 minutes on each side, flipping once halfway through the cooking time. Depending on the shape of your chicken, you might have to do quarter-turn flips. Remove from grill and place on tray and cover with foil for a few minutes. We served this with pasta, but you could also do rice or potatoes. Just time your cooking of that side accordingly with this, OR just eat lots of chicken and veggies! Enjoy!

p.s. (A huge Happy Father’s Day to all the dads out there! My husband will be watching the U.S. Open, I’ll make him my Huevos Motuleños for brunch, then we’ll head to a friend’s house for a barbecue later on this fine, sunny  day. I hope everyone else enjoys their day, no matter who you are!)

Download and Print this Yummy Recipe!

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Oh my goodness, it’s been a week since my last post but this time you get a FOUR-FER! Yep, four recipes in this post. And, I think I may have found my new favorite sandwich! We had lunch two weekends ago at our annual downtown Summer Fest, where you get to peruse local artist’s crafts and maybe stop for a bite to at at local vendor’s food trucks. It was a really hot day so decided on a Mediterranean Chicken Wrap. It was quite delicious and figured I could make them myself.

And I did! Except I didn’t use regular flatbread, I used flatbread pocket bread, which is like a Pita Pocket except now it’s been renamed to the fancier Flatbread Pocket Bread and made with whole grain wheat, but really, who cares, right? Because it all holds the fillings the same and it’s all good! So light, so refreshing. And the fam gave it two thumbs up. In fact, we liked it so much I made it again last night. Now that’s telling you how good this is. My hubby made a fabulous cole slaw to go with it last night too with the other half of the English cucumber, which rounded this meal out perfectly. The list of ingredients below looks long with four recipes and such, but it’s not, since you use most of the same ingredients in them.

Greek Chicken

3 tablespoons Greek yogurt
Juice of 1/2 lemon
1 teaspoon garlic
1/2 teaspoon of crushed dried oregano
1 tablespoon olive oil
1 pound chicken breast, sliced in half length-wise or pounded thin

Tzatziki, Flatbread, and Condiments.

Tzatziki with Dill

1 cup Greek yogurt
Juice of 1/2 lemon
1 teaspoon minced garlic
2 tablespoons finely minced fresh dill
1/2 English cucumber, peeled and finely diced (about 1/2 cup)
Small amount of ground sea salt
Ground black pepper, to taste

Homemade Cole Slaw (Sort of)

1/2 small cabbage, sliced thin and chopped in half
1/2 English cucumber, peeled and sliced thin
1/2 cup small chopped or shredded carrots
1/4 cup store-bought cole slaw dressing
1/4 cup mayonnaise
1 teaspoon white vinegar
1 good squeeze of a half of lemon
Lots of black pepper, to taste

Greek Chicken Pocket Sandwich

Greek Chicken Pocket Sandwiches with Tzatziki

1 pound grilled Greek Chicken, diced
Diced tomato
Diced red onion
Flatbread pocket bread
Tzatziki
Chopped romaine lettuce

Mix together the marinade, then marinate the chicken in it for at least an hour or more. Meanwhile prepare the Tzatziki by mixing all those ingredients in a bowl and chill in the refrigerator. Now make the cole slaw by combining all those ingredients in a big bowl and also refrigerate. When ready to cook, grill the chicken over medium-high heat until done through, about 5 to 8  minutes per side.  Chop up the chicken into bite size pieces, and lay out the sandwich condiments in bowls. Assemble the pocket sandwiches with the chicken and yummies, serve with the cole slaw and enjoy!