Teddy B (my new puppy) and I had a busy long weekend! I took last Friday off from work to run errands and cook up a simple warm-weather spread – namely, grilled Greek chicken kebabs with cucumber, tomato and Feta salad. Meanwhile, Teddy wailed and whined in his playpen.
It was nearly 2 p.m. when I finally sat down to eat, and the combo hit the spot. Grilled Greek chicken kebabs with cucumber, tomato and Feta salad is light yet filling and, more important to me right now, easy to make.
Then, on Saturday and Sunday, we ventured out of the house to:
- Browse the Ferry Plaza Farmers Market – I carried Teddy in a canvas boat tote and he was so well behaved!
- Spend time at my parents’ place for Mother’s Day – My mom, dad, brother and nephews all welcomed Teddy with open arms. I can’t wait until he can take walks with us and meet other dogs!
Come Monday, I was ready to return to our normal routine of working, eating and sleeping together in the comfort of home.
Recipes adapted from Simply Delicious and The Healthy Foodie. This post contains affiliate links, and I will be compensated if you make a purchase after clicking on the links.
- 2 pounds boneless, skinless chicken breast, cut into bite-size pieces (see notes)
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sweet paprika
- 4 garlic cloves, minced
- ½ red onion, cut into 1" pieces
- 8 wooden skewers
- 6 Persian cucumbers, halved lengthwise and then cut crosswise into ½"-thick pieces
- 2 cups cherry tomatoes, halved crosswise
- 6 ounces Feta cheese, cut into ½" pieces
- ½ cup pitted Kalamata olives, halved lengthwise
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 garlic clove, grated
- ¾ teaspoon kosher salt
- Place the chicken in a resealable plastic bag.
- In a medium bowl, combine the olive oil, lemon juice, oregano, rosemary, salt, pepper, sweet paprika and garlic.
- Add the sauce to the bag with the chicken, seal and transfer to the refrigerator. Let marinate for at least 1 and up to 3 hours, flipping the bag twice.
- When you're ready to cook the kebabs, remove the chicken from the sauce. Thread the chicken and red onion onto 8 skewers.
- Heat a grill pan over medium heat. Place skewers in the pan and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
- Remove kebabs from pan and let rest for 5 minutes; serve with cucumber, tomato and Feta salad.
- Combine all the salad ingredients in a large bowl; toss gently to combine.
