Name: Grilled Greek Chicken Kabobs
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4-6
Cuisine: Greek
Ingredients: 1 1/2 - 2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes; 1 cup plain yogurt (I use homemade whole milk yogurt, greek is fine too); 2 Tablespoons olive oil; 8 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Optional:; White or sweet onions, cut in large chunks; Lemons; Fresh basil

Grilled Greek Chicken Kabobs

May 4, 2020 by Holly

I first shared this recipe about 10 years ago. (10 years?! No wonder there are so many recipes on here!) It was buried in a blurry picture and did not do this gem justice. I make it often still (which says a lot because I love alot of variety!) and it remains one of my most favorite meals. I especially love it served with cucumber salad with za’atar and sourdough naan but I have also served it with rice, as a burger alternative for BBQs. It is just crazy good combined with grilled lemons. Which I could squeeze over ANYTHING and love!

I have cooked this on an indoor grill pan and it is still so good. My favorite is cooked on an outdoor grill though to get just a little char and extra flavor. But if you don’t have a grill this recipe is worth making!

Grilled Greek Chicken Kabobs

May 4, 2020

by Holly

Cuisine Greek

Category Chicken / Turkey Grilling / Smoking

Persons

Prep Time

2 hours

Cook Time

15 minutes

Total Time

2 hours, 15 minutes

Ingredients

1 1/2 – 2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
1 cup plain yogurt (I use homemade whole milk yogurt, greek is fine too)
2 Tablespoons olive oil
8 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Optional:

White or sweet onions, cut in large chunks
Lemons
Fresh basil

Instructions

Combine everything but chicken in a bowl, stir together until combined.
Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours.
Remove chicken from marinade, place on skewers (alternate chicken with onions if using) and grill.
Cut lemons in half and grill until charred.
Top chicken with fresh basil and squeeze lemon over top.

Hamburgers

September 10, 2010 by Holly

See that tomato? That gorgeous heirloom perfectly ripe yellow tomato? It is the ONE and ONLY tomato as of yet to come out of my garden this year. And possibly the last. No, I’m not counting the small cherry tomatoes, not that it matters since I didn’t get hardly any of those either. I planted 16 tomato plants this year and despite them being humongous and healthy and tons of green tomatoes hanging on, I think our wet long spring and short summer just did them in.

So, what to do with our lonely tomato? We decided to have a grill night and make our favorite hamburgers to pair it with. (Probably our last grill night of the year at this rate!) And yes, that tomato was the bell of the ball at our table, I’m not sure if it tasted so good because it was the only one we’ve had from the garden this year, our it really was the best tomato I’ve ever eaten. I’m leaning towards the latter. And I may or may not have snuck a slice or two by themselves….

HAMBURGERS

Recipe by My Stained Apron

1 pound hamburger

2 slices bread, torn

1/4 cup milk

3 minced garlic cloves

Kosher salt and black pepper, to taste

FOR SERVING:

Hamburger buns

lettuce

tomato

red onion or garlic seared onions

cheese of choice

Pour milk over bread in a small bowl. Let sit for a couple of minutes. Mix hamburger with garlic, salt, and pepper. Mash bread with a fork to make a paste, mix into hamburger.

Form into patties, indenting the middle of each patty slightly with your finger. (This makes the middle cook through more evenly with the outside of the burger.)

Grill or cook in a skillet (cast iron preferably). Top with cheese of choice.

Other topping ideas: Bacon, sauteed mushrooms, sliced avocado, ham, pineapple, BBQ sauce