Chicken Shish Kebab is a classic example of Mediterranean food which I love. I might go as far as saying that it is my favorite type of food. However, I would like to travel extensively all over the Mediterranean just to make sure! Mediterranean food is widely understood as one of the best diets, providing that you eat lots of fish, vegetables, and fruits. Then at the same time eat moderate amounts of red meat, cheese, wine, and olive-oil-soaked bread. These kebabs are both nourishing and satisfying. I made these in my Showtime Rotisserie. However, these would also be delicious cooked on a BBQ grill or a cast iron grill pan.
Chicken Shish Kebab – (for two but can easily be doubled, tripled, etc.)
2 chicken breast halves
2 green peppers
1 red onion
2 – 3 lemons
1 1/2 cups of olive oil
3 tablespoons of low-acid white rice wine vinegar
2 shallots, minced
1 bunch of parsley, minced
1 teaspoon of Greek spices
salt
pepper
skewers (I like metal but if you don’t have any, soak store-bought wooden skewers in water for at least 30 minutes).
For the Marinade
2 – 3 lemons
juiced1 1/2 cups of olive oil
3 tablespoons of low-acid white rice wine vinegar
2 shallots
minced1 bunch of parsley
minced1 teaspoon of Greek spices
salt
pepper
1) Prepare the marinade by mixing all the following ingredients. Note this is my lemon vinaigrette recipe, plus 1 teaspoon of Greek seasoning.
2) Cut green peppers in 10 equal pieces, and cut onions into 10 two-layer pieces about the size of the green pepper pieces.
3) Cut each chicken breast in half diagonally to create 4 pieces as equal in size as possible.
4) Cradle green pepper pieces on top of the onion pieces, and place one of the vegetable combos concave side up onto a skewer. Repeat on the second skewer.
5) Take one of the pieces of chicken, folding it in half if you have to, in order to make it more like a cube, and skewer on top of the first onion-pepper layer, so that the chicken nestled inside the vegetables.
6) Continue adding a layer of onion-pepper concave side up, and a layer of chicken until there is no chicken left.
7) Cap off the shish kebab with the last piece of onion pepper concave side down, so that the first and last set onion-peppers act as a parentheses.
8) Place skewers into a glass dish (or a large zip lock bag) and pour the marinate over the skewers. I would still use this amount of marinade up to 6 skewers. Note, I held back about 1/8 cup so I could serve the shish kebab with a salad.
9) I cooked the skewers in my rotisserie for 35 minutes. However, if I didn’t have a rotisserie my second choice would to cook these on a BBQ grill. My third choice would be a cast iron grill pan.
I cooked the skewers in my rotisserie for 35 minutes. However, if I didn't have a rotisserie my second choice would to cook these on a BBQ grill. My third choice would be a cast iron grill pan.
Ingredients
- 2 chicken breast halves
- 2 green peppers
- 1 red onion
- 2 - 3 lemons
- 1 1/2 cups of olive oil
- 3 tablespoons of low-acid white rice wine vinegar
- 2 shallots, minced
- 1 bunch of parsley, minced
- 1 teaspoon of Greek spices
- salt
- pepper
- skewers (I like metal but if you don't have any, soak store-bought wooden skewers in water for at least 30 minutes).
- For the Marinade
- 2 - 3 lemons
- juiced1 1/2 cups of olive oil
- 3 tablespoons of low-acid white rice wine vinegar
- 2 shallots
- minced1 bunch of parsley
- minced1 teaspoon of Greek spices
- salt
- pepper
Directions
- Step 1 Prepare the marinade by mixing all the following ingredients. Note this is my lemon vinaigrette recipe, plus 1 teaspoon of Greek seasoning.
- Step 2 Cut green peppers in 10 equal pieces, and cut onions into 10 two-layer pieces about the size of the green pepper pieces.
- Step 3 Cut each chicken breast in half diagonally to create 4 pieces as equal in size as possible.
- Step 4 Cradle green pepper pieces on top of the onion pieces, and place one of the vegetable combos concave side up onto a skewer. Repeat on the second skewer.
- Step 5 Take one of the pieces of chicken, folding it in half if you have to, in order to make it more like a cube, and skewer on top of the first onion-pepper layer, so that the chicken nestled inside the vegetables.
- Step 6 Continue adding a layer of onion-pepper concave side up, and a layer of chicken until there is no chicken left.
- Step 7 Cap off the shish kebab with the last piece of onion pepper concave side down, so that the first and last set onion-peppers act as a parentheses.
- Step 8 Place skewers into a glass dish (or a large zip lock bag) and pour the marinate over the skewers. Marinate for 60 minutes or overnight. You can use this amount of marinade up to 6 skewers. Note, I held back about 1/8 cup so I could serve the shish kebab with a salad.
- Step 9 I cooked the skewers in my rotisserie for 35 minutes. However, if I didn’t have a rotisserie my second choice would to cook these on a BBQ grill. My third choice would be a cast iron grill pan.
