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MICHAEL SYMON Chicken Kabobs with Greek Village Salad

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1 lemon (juice & zest)
2 cloves garlic (minced)
1/2 teaspoon chili flakes
1 tablespoon fresh oregano (chopped)
1 pound chicken thighs (boneless skinless, cut in to 1 inch cubes)
Kosher salt and freshly ground black pepper
Greek Village Salad
2 tablespoon red wine vinegar
1 lemon (juice, about 1/4 cup)
1 clove garlic (minced)
2 teaspoon fresh oregano leaves (finely chopped)
2 teaspoon fresh parsley (finely chopped)
2 vine ripened or heirloom tomatoes (cut in to wedges)
1 small English cucumber (cut quarters, 2-inches long)
1 red bell pepper (large diced)
1/4 cup kalamata olives (pitted)
1 head romaine (outer leaves removed, sliced)
1/2 cup Greek feta (broken into large chunks)
kosher salt and freshly ground black pepper

In a large bowl, whisk together the lemon juice, zest, garlic, chili flakes, oregano and ΒΌ cup olive oil. Add the chicken pieces and toss to coat. Cover and place in the refrigerator to marinate for 2-3 hours or overnight.
Preheat a grill or grill pan to medium-high heat. Remove the chicken and let sit at room temperature while the grill preheats. Soak 8-inch bamboo skewers in water for 30 minutes.
Place 2-3 pieces of chicken on each skewer and season with salt and pepper. Place skewers on the grill and cook for 4-5 minutes per side, until nicely charred and cooked though. Remove skewers to a serving platter and let rest for 5 minutes before serving. Serve with the Greek Village Salad.
For the Greek Village Salad: in a large bowl, whisk together the red wine vinegar, lemon juice, garlic, herbs and 1/3 cup of olive oil, and season with salt and pepper. Add the tomatoes, cucumber, bell pepper, olives and Romaine, and toss to combine. Season with salt and pepper to taste. Arrange salad on a platter and top with chunks of Feta.

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