Last Sunday was Father's day and my daughter's birthday. For the occasion I decided to make lamb and chicken kabobs. Lamb and chicken kabobs are very traditional dishes in Greece. Souvlatzidiko or shish kabob place, as they are called in Greece, are in almost every corner of the cities and towns over there.
Every year, when we'd go back to visit, the shish kabob place was the first place we'd visit as soon as we'd set our foot there. I always told my mother not to bother to cook for us, the day we arrived, because we'd get shish kabob or gyro for dinner. The shish kabobs and gyros in Greece are served on a hot pita bread, and smothered with onions, tomatoes, tzatziki sauce, a mixture of spices like thyme, oregano, salt and pepper, all rolled together and wrapped up half way in aluminum foil, so that you can eat it as a sandwich. The shish kabobs and gyros are also served with french fries. And their fries are to die for. I haven't been able to recreate the flavor of the fries over here to taste the same as over there. I'm trying though. Yesterday, we attended our OPA Fest at our Greek Church, and this is what I have always forgotten to do: sprinkle the french fries with - a mixture of oregano, thyme, and salt and pepper. I will have to remember that, the next time I make them.
In the meantime, I have mastered the taste of shish kabob. Here are the recipes for both chicken and lamb kabobs. The ingredients are pretty much the same, depending on the amount of meat you use.
The portions are quite large. Don't let the calories scare you away from making it. And besides, you are not eating chicken or lamb kabobs every day.
Lamb Kabobs
Makes ten 12” skewers. Approximately 8 oz each
4.5 lbs boneless leg of lamb cut up into 2” cubes
¼ cup lemon juice
½ cup olive oil
2 tsp thyme
2 tsp oregano
1 tsp fresh crushed garlic
1 tsp ground pepper
½ tsp salt
Wash and pat dry the lamb. Remove any excess fat. Cut it up into 2” cubes and place in a large bowl or large pan. Add the lemon juice, olive oil, thyme, oregano, the crushed garlic and salt and pepper. Mix it all together till all the pieces are coated with the lemon/olive oil marinade. Cover with plastic wrap and refrigerate for a couple of hours.
With the marinade
When ready to grill, skewer them into 12” inch skewers.
Skewered - before they go on the grill
Heat the BBQ grill to as hot as it will get. Place the skewered kabobs on the hot grill. Grill for about 20 minutes, turning occasionally so that they won’t burn. You don’t want to overcook them as the meat will continue cooking while resting. Serve. Enjoy.
Ready from the grill
Nutrition Facts
Serving Size 1 serving (222.3 g)
Amount Per Serving
Calories 479
Calories from Fat 232
Total Fat 25.8g
Saturated Fat 6.9g
Cholesterol 184mg
Sodium 272mg
Total Carbohydrates 1.1g
Dietary Fiber 0.3g
Sugars 0.2g
Protein 57.4g
Makes eight 12” skewers approximately 9 oz each
4 lbs chicken breasts cut into 2” cubes
¼ cup lemon juice or the juice of one lemon
½ cup olive oil
1 tsp fresh crushed garlic
2 tsp thyme
1 tsp fresh oregano*
½ tsp salt
Wash, clean, and pat dry the chicken breasts. Cut them into 2” cubes and place them in a
bowl or a large pan. Add the lemon
juice, olive oil, the crushed garlic, thyme, oregano, salt and pepper. Mix them all together, till they are all
coated with the marinade. Cover with
plastic wrap and refrigerate for a couple or hours.
Marinaded chicken
When ready to grill, skewer them on a 12” skewer.
Skewered chicken
Heat the grill. Place
the skewered chicken kabobs on the hot grill and grill for 20 minutes turning
occasionally so that they won’t burn. When
ready remove from heat and let them stand for a few minutes before
serving. The meat, as with any meat will
continue cooking even when removed from heat.
Serve. Enjoy.
Hot off the grill
Nutrition Facts
Serving Size 8.805 oz (249.6g)
Amount Per Serving
Calories 498
Calories from Fat 195
Total Fat 21.7g
Saturated Fat 4.2g
Cholesterol 193mg
Sodium 316mg
Total Carbohydrates 1.4g
Dietary Fiber 0.4g
Sugars 0.2g
Protein 70.5g
* For the chicken kabobs I used fresh oregano right out of my husband's garden, chopped fine. But you can use dry oregano. It will work just fine.
