Is it kabobs or kababs? Depends on who you ask, but at our house we say skewers are for suckers. We just throw everything into our Flameware Grill Basket.
IMHO it’s way easier than soaking the sticks, skewering everything, then turning each one 4 times on the grill.
I can see the appeal for ensuring that everyone gets equal meat to veggie ratio … but that’s one of the reasons we love the Grill Basket, I’m more pro-broccoli and he’s more pro-zucchini, so we grill everything together and then divvy up the veggies when we serve the meal. Clean up is also a breeze with our handy 3M scrubbie or the dishwasher (yes, all our pots are dishwasher-friendly).Shop Our Mediterranean Pottery Line
On to the dish: Grilled Greek Chicken
- Cube up one boneless-skinless chicken breast.
- Add marinate to chicken: 1 tablespoon olive oil, 1 teaspoon garlic, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon oregano, and 1 teaspoon thyme. Let sit for 10 minutes (make ahead up to 24 hours and store covered in fridge). We used a Clay Coyote Mixing Bowl with Whisk (known here as a whiskey bowl).
- Heat grill to medium-high, put Grill Basket on grill and add the chicken, I spread it out to cook quickly. After 6 minutes shake the basket with a hot pad, or use a spatula or tongs to flip the chicken. Cook for another 4-6 minutes (depending on the size of the chicken cubes, it should break in half and be white all the way through).
Make the Pita Fixings:
- We made a batch of tzatziki sauce: 1 container plain Greek Yogurt (5 oz), 1/2 cup fresh cucumber chopped up very small, 1 teaspoon garlic, 1 teaspoon onion, 1 teaspoon mint, 1 teaspoon dill, squeeze of lemon juice, and a pinch of salt. If you use fresh mince everything. I had a dried blend and it’s still amazing.
- Chop up fresh cucumber, tomato, and feta.
- Chop up lettuce.
- Warm pita (I did it on the grill, but you can use oven, toaster, or even 5 seconds in the microwave).
Assemble and enjoy!