One of my favorite meals of all times is my mother’s grilled chicken shish kebabs. She lets the meat marinate and tenderize all night long and then grills them to perfection. The kebabs are not only good on their own, but made into a salad creates an entire meal that is irresistible! My mom is my greatest teacher in the kitchen and I wanted to pay homage to my fave summer meal!
So, I’ll talk about the kebabs and then discuss the creation of a Mediterranean salad feast!
Shish Kebab Marinade & Skewers
- 1/2 c. extra-virgin olive oil
- 1 lemon, juiced
- 1 tsp. black pepper
- 1 tsp. Kosher salt
- 3 cloves of garlic, finely minced
- 1 tsp. onion powder
- 1 tsp. each of your fave dried seasonings — I used basil, rosemary, thyme, oregano, & parsley
- dash of cayenne pepper… if you like heat
~ Cube 1+ lb. of chicken breasts and place the cubes in a 1-gallon freezer bag.
~ Mix all of the marinade ingredients together and pour over chicken. Seal the bag and let marinate overnight. Seriously. Don’t skimp on this because the flavors get so much stronger the longer it seeps into the chicken. Also, if you like steak or lamb, those would also be good options to use. I just feel like chicken works best here. Here’s the bag of marinating chicken! Look at all those herbs….mmmmmmmmm….
~ The next day, cut x3 bell peppers (I use two red and one green) and x1 purple onion into 1″ pieces. Put into a bowl and mix together. Pour about 1 pint of cherry tomatoes into a bowl and have them ready to skewer.
~ Take the chicken out of the fridge and arrange your skewering station. I like to keep things in three bowls because I find it easier. I use metal skewers, but I used wooden ones when I ran out of those. None of these ingredients should go to waste! Make sure that you soak the wooden skewers in water for a little bit to avoid any splintering!
~ Begin skewering all of the veggies and meats, alternating as you go along. When you’re done, you should have something insanely beautiful that looks like this!
~ When it’s nice out, grill these babies up!! The char marks and grill tastes are unbeatable. Since it was pouring tonight (lame), I cooked them under the broiler for about 15 minutes, rotating them as needed. They still get a bit of char…but not as much. But cooking is all about improvising, right?!?!?
~ Now, these are great by themselves or in a salad. Here’s my favorite way to eat these…
Mediterranean Shish Kebab Salad
- 1.5-2 skewers of meat and veggies
- 2 heaping spoonfuls of prepared Israeli cous cous (prepare according to directions on package. I toast the grains in the pan before adding the water so there is a toasty, nutty flavor! I add a bit of butter, salt, and pepper to it when it’s done)
- 2 handfuls of your favorite lettuces or salad mix (I used a 5-lettuce blend by Fresh Express)
- your favorite Greek dressing (Christie’s. There really is nothing better. It’s a little more expensive, but sooooo worth it!!!! It’s available at most grocery stores!)
- a handful of feta cheese crumbles
- a handful of croutons (I prefer garlic & butter flavor)
- if you like olives, this would be a great place to add some (I’m probably the worst Greek girl ever because I don’t like olives….but I’d swim in olive oil, so go figure…)
~ Mix these all together and be transported to a restaurant on the Mediterranean. Seriously.
~ Add other toppings if you’d like. This is my favorite way to enjoy these skewers. They’re even better cold the next day mixed with some leftover cous cous.
~ Serve with a hunk of crusty bread to sop up all the dressing and cheese. You don’t wanna miss any of that!