Greek Chicken and Squash Kabobs

June 4, 2010 – 5:07 pm

This was a nice and easy meal, inspired by a similar one in Everyday Food: Fresh Flavor Fast. I doubled the marinade amounts, omitted the onion, and probably about tripled the amount of other veggies. I also didn’t bother with the yogurt and feta dipping sauce. It turned out quite nicely. Next time I might add some tomatoes to roast as well. This would also work well on the grill.

Greek Chicken and Squash Kabobs
Serves 4

2 lbs skinless boneless chicken thighs, cut into 1 inch pieces
4 small zucchini, cut into 1/2 inch thick rounds
3 medium yellow squash, cut into 1/2 inch thick rounds

For the marinade:
4 tbsp olive oil
6 tbsp red wine vinegar
2 tsp dried oregano
1 tsp kosher salt
1 tsp black pepper

Whisk together the marinade ingredients and divide evenly between two gallon sized zip top bags. Add the chicken to one bag and seal, pressing out all the air. Add the zucchini and yellow squash to the other bag and seal as well. Shake both bags well to coat all the pieces. Let marinate at room temperature for 30 minutes.

Preheat the broiler with a rack about 8 inches from the heat.

Spread the squash out onto a foil lined rimmed baking sheet in a single layer. Place the pan under the broiler and cook the squash for about 10 minutes, or until getting nice and deeply browned on the tops. Move the pan to the bottom rack in the oven to keep warm.

While the squash is cooking, thread the chicken pieces onto skewers and place on a cooling rack nested in a foil lined rimmed baking sheet. When the squash is done, place the chicken under the broiler and cook for about 12 minutes total, turning halfway through.

Remove the chicken from the skewers and serve with the squash.

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