Greek Chicken Kabobs with Tomato Feta Dip on Parchment Paper

 

These tangy, bright, and flavorful chicken kabobs are the perfect weeknight meal! And because they’re charred in the oven, you can make them indoors and year-round too. Serve alongside a warm tomato feta dip that cooks in nearly the same amount of time – and in the same oven – as the kabobs. 

It’s a win, win, win! 

Greek Chicken Kabobs 

Yield: 4. 

Chicken Ingredients: 

• I lb. chicken breasts, cut into 1 ½-inch pieces
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion flakes
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 450 degrees. 
2. Place the chicken in a large, resealable plastic bag. 
3. In a medium bowl, whisk together the lemon juice, vinegar, olive oil, oregano, basil, onion flakes, dill, parsley, and Dijon. 
4. Pour the mixture over the chicken, and massage the bag to coat the chicken. 
5. Refrigerate for 15 minutes. 

Kabob Ingredients:

• 1 medium zucchini, sliced into ½-inch rounds 
• 1 large orange or red bell pepper, sliced
• 1 large red onion, sliced
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions:

1. Place the zucchini, bell pepper, onion, olive oil, salt and pepper in a large bowl. Stir well to coat. 
2. Place a 9x13 piece of Zenlogy parchment in a quarter sheet pan.
3. Alternate chicken, zucchini, onion, and bell pepper on metal skewers and place on the pan. Bake for 15 minutes. 
4. Flip the skewers and bake for an additional 10-12 minutes, or until chicken registers 165 degrees with a meat thermometer. 
5. Serve hot or warm. 

Tomato Feta Dip Ingredients:

• 1 large beefsteak tomato, roughly chopped
• ½ large yellow onion, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup crumbled feta

Instructions:

1. Place the tomato, onion, olive oil, oregano, salt and pepper on a 9x13 piece of Zenlogy parchment in a quarter sheet pan. 
2. Roast the vegetables for 12 minutes while kabobs are baking. 
3. Remove from the oven and let cool slightly. 
4. Spoon the vegetables into a mini-food processor along with the feta.
5. Process until smooth. 
6. Serve with kabobs. 

Enjoy!