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Greek Chicken Kebabs

Serve this dish as kebabs or remove from kebab skewers and serve as chicken patties with the Greek salad, with the addition of some roughly chopped iceberg lettuce.

Greek Chicken Kebabs – Recipe
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Chicken Kebabs

  • Chicken thigh, trimmed 1250.0 g
  • Olive oil 250.0 g
  • Dried oregano 30.0 g
  • Garlic cloves, crushed 4.0 x
  • Lemon juice 100.0 ml

Citrus Mayonnaise

Greek Salad

  • Tomato vine-ripened 400.0 g
  • Lebanese, cucumber 200.0 g
  • Capsicum, red 200.0 g
  • Feta cheese 250.0 g

Preparation

  1. Chicken Kebabs

    • Cut chicken into 2 cm dice. Combine oil, oregano, garlic, and lemon juice. Add to chicken and toss to coat. Cover and refrigerate for 2 hours or overnight.
    • Drain chicken from marinade and thread onto skewers. Chargrill until cooked through. Remove.

  2. Citrus Mayonnaise

    • Mix HELLMANN’S Real Mayonnaise with KNORR Thai Lime Powder until fully combined. Set aside.

  3. Greek Salad

    • Toss chopped tomato, cucumber, red capsicum and feta together.

  4. To Serve

    • Serve skewers with Greek salad and citrus mayonnaise.