5

Greek chicken kebabs

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

oil spray

2 x 3 second spray(s)

skinless chicken breast

650 g, halved lengthways

seasoning

3 tsp, greek

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

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!