Greek chicken kebabs
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Rice and quinoa with tomato and cucumber salad goes perfectly with these simple Greek chicken kebabs with fresh lemons zest.
Ingredients
Skinless chicken breast
650 g, halved lengthways
Seasoning
3 tsp, Greek variety
Fresh lemon rind
1 tsp, finely grated
Quick cup, brown rice and quinoa
250 g
Red onion
1 small, thinly sliced
Tomato(es)
2 medium, chopped
Lebanese cucumber
2 medium, chopped
Fresh flat-leaf parsley
⅓ cup(s), chopped
Reduced fat feta cheese
60 g, crumbled
Lemon(s)
2 medium, 1 tbs juice for seasoning and remainder to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat barbecue grill or chargrill pan on medium-high. Place chicken in a bowl with Greek seasoning. Add lemon rind and toss to coat. Thread each piece of chicken onto a skewer.
2
Lightly spray grill or pan with oil. Cook chicken for 3-4 minutes each side or until golden and cooked through.
3
Meanwhile, microwave rice and quinoa following packet instructions. Combine rice, onion, tomatoes, cucumbers, parsley and feta in a large bowl. Squeeze over juice and season. Toss to combine. Serve with chicken kebabs and lemon halves.
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