Greek chicken kebabs

Main Meals (Dinners)
Prep   25 min
Cook   10 min
  • Olive oil, 1 tablespoon(s)
  • Dried oregano, 2 teaspoon(s)
  • Garlic, 2 clove(s), crushed
  • Chicken breast, lean, raw, 600 g, cut into tenderloins
  • Lemon, 1 lemon(s), zest and juice
  • Red onion, 1 medium, cut into wedges
  • Tomato, 4 medium, cut into wedges
  • Cucumber, 1 cucumber(s), halved lengthways and thinly sliced
  • Radish, any type, raw, 6 radish(s), thinly sliced into rounds
  • Fresh mint, 2 tablespoon(s), chopped
  • Parsley, 1 cup(s)
  • Olives, any type, drained, 75 g
  • Rocket, any type, 1 cup(s)


Combine the olive oil, oregano, garlic, chicken, lemon zest and half the lemon juice in a non-metallic bowl. Cover and place in the fridge for 20 minutes to marinate. Using 12 metal skewers, thread two pieces of chicken onto each.

Preheat a barbecue chargrill plate to medium-high. Add the skewers and onion wedges and cook, turning occasionally, for 8-10 minutes or until cooked through.

Meanwhile, combine the tomato, cucumber, radish, mint, parsley, olives, rocket and remaining lemon juice in a large bowl. Season with freshly ground black pepper.

Divide the salad among serving plates, add the chicken kebabs and chargrilled onion and serve.

TIP: You can use a chargrill pan for this recipe if you don't want to fire up the barbecue. Use a large pan and cook the chicken and onion in two batches.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Healthy Fats & Oils1
Protein37 g
Total fat11.2 g
- Saturated fat2 g
Total carbohydrates9.7 g
- Total sugars8 g
Fibre6.5 g
Sodium365 mg
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