Greek chicken & veggie kebabs

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PREP TIME

20 min

Makes

4 servings

* PLUS Grilling Time: 12 minutes

Ingredients

  • 4 large skewers
  • 2/3 cup crumbled feta
  • 1/4 cup pitted and finely chopped kalamata olives
  • 1/2 tsp dried oregano leaves
  • 4 skinless, boneless chicken breasts
  • 1 zucchini
  • 1/2 pint cherry tomatoes
  • 3 tbsp olive oil
  • 1 tsp dried basil leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lemon , optional

Instructions

  • Oil grill and heat barbecue to medium. If using wooden skewers for vegetable kebabs, soak in water. Meanwhile, for chicken, in a small bowl, stir feta with olives and oregano. Remove about 2 tbsp (30 mL) of feta mixture and set aside for topping grilled chicken.
  • Working with 1 piece of chicken at a time, use the tip of a sharp knife to make a slit about 2 inches (5 cm) long and 2 inches (5 cm) deep in the side of each. Divide remaining feta mixture into 4 equal portions, then stuff each chicken breast.
  • For kebabs, slice zucchini in half lengthwise, then thickly slice. Alternately thread zucchini and tomatoes onto skewers. In a small bowl, stir oil with basil, salt and pepper. Brush half over kebabs, then brush remaining half over chicken.
  • Place chicken on grill. Barbecue, covered, 6 minutes. Turn chicken over. Then add kebabs to grill. Continue barbecuing until chicken is springy when pressed, 6 to 10 minutes, and grill marks form on vegetables, 3 to 5 minutes. Turn vegetable skewers occasionally. Remove each to a plate as it’s done. Cut lemon into quarters and squeeze juice over chicken. Spoon remaining feta mixture overtop. Serve vegetables on the side.

Nutrition (per serving)

  • Calories
  • 332,
  • Protein
  • 34.1 g,
  • Carbohydrates
  • 5.2 g,
  • Fat
  • 19.3 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 1125 mg.

Chicken breasts stay super moist with a warm, creamy feta and olive centre. Zucchini and tomato kebabs make a colourful sidekick.

Indoor Sizzle

Prepare chicken. Slice zucchini in half lengthwise. Preheat grilling machine to medium-high. Place zucchini and tomatoes (forget the skewers) on grill. Grill with lid closed, 3 to 4 minutes. Remove to a cutting board. Thickly slice zucchini. Place chicken on grill. Grill with lid closed until springy when pressed, 8 minutes. Top chicken with remaining feta.

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