Greek chicken kabobs and Greek salad

Posted on December 12, 2010

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You probably think of oregano and basil as Italian spices.  They are, of course, but you think that because they came to the U.S. inside the pizza!  I think of them as Greek spices because that’s my nationality.  Did you know that Hippocrates (of Hippocrates oath fame) used oregano as an antiseptic?

Well, onto the recipes!  This is my all Greek dinner, consisting of chicken kabobs and a Greek “salad” (Greece doesn’t have lettuce).  If you want a Greek starch as well, try having some orzo on the side.

Kabobs:

  1. Pre-heat oven on the “broil” setting.
  2. Use short skewers and skewer chicken tenders.  Defrost them ahead of time if necessary.  I usually use the ones you can buy individually frozen in 4 lb bags.
  3. On each side of chicken tender, sprinkle salt, onion powder, garlic powder, and oregano.
  4. Cook on each side for 4 minutes, or until surface starts to brown.

Salad

  1. Cut up 2 large tomatoes and 1 medium sized cucumber.
  2. Sprinkle with salt and pepper. Squirt a fair amount of lemon juice over the top and toss.
  3. If you like, you can augment this by crumbling feta cheese over the top.

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Posted in: Recipes