Greek Chicken Kabobs With Rice Recipes

MARINATED GREEK CHICKEN KABOBS

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

Marinated Greek Chicken Kabobs image

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

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

GREEK CHICKEN KABOBS WITH RICE

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

Greek Chicken Kabobs with Rice image

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

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

CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)

These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.

Provided by Sana'a Zuberi

Categories World Cuisine Recipes Asian

Time 1h10m

Yield 6

Number Of Ingredients 14

Chelo Kabob (Persian Rice with Chicken Kabob) image

Steps:

Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 56 g, Cholesterol 103 mg, Fat 8.7 g, Fiber 2.3 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 536.4 mg, Sugar 3.6 g

Ingredients

2 pounds ground chicken
1 small onion, diced
2 teaspoons ground black pepper
1 teaspoon salt, or more to taste
¾ teaspoon ground turmeric, divided
½ teaspoon saffron, divided
⅛ teaspoon cayenne pepper
2 tablespoons warm water
3 cups water
2 cardamom pods, bruised
2 cups long-grain basmati rice
3 tablespoons butter, divided
4 medium tomatoes, cut lengthwise into quarters
1 medium onion, chopped

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Greek Chicken Kabobs With Rice Recipes

MARINATED GREEK CHICKEN KABOBS

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

GREEK CHICKEN KABOBS WITH RICE

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.

CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)

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