Greek chicken kebabs

5
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

lemon(s)

1 medium, rind 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

cup(s), chopped

reduced fat feta cheese

60 g, crumbled

lemon(s)

2 medium, halves 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. Finely grate over rind of lemon 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.

Start eating better than ever!