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Photo of Greek chicken kebabs by WW

Greek chicken kebabs

5 - 8
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Rice and quinoa with tomato and cucumber salad goes perfectly with these simple Greek chicken kebabs with fresh lemons zest.


Raw skinless chicken breast

650 g, halved lengthways


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


2 medium, chopped

Lebanese cucumber

2 medium, chopped

Fresh flat-leaf parsley

cup(s), chopped

Reduced fat feta cheese

60 g, crumbled


2 medium, 1 tbs juice for seasoning and remainder to serve

Oil spray

1 x 3 second spray(s)


  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.