Greek Recipes     Poultry

Chicken Shish Kababs  / Kotopoulo Souvlaki

This is a nice change from the ordinary grilled chicken. The dish is beautiful once it is prepared and though its very easy, it looks and tastes like youve fussed for hours.




1 kilo boned chicken breasts cut into 1-inch pieces 2 cups olive oil
1 large onion quartered and separated into pieces 1 cup fresh squeezed lemon juice
2 large green or red peppers cut into 1-inch pieces Salt and pepper
Cherry Tomatoes, whole mushrooms or Oregano
any vegetable that strikes your fancy. Crushed garlic cloves
  Ground cumin

Using wooden or metal skewers, alternate chicken with a vegetable, keeping it tightly packed on the skewer. Use your imagination, and make colorful Shish kabobs until you have a nice serving size portion. Repeat with the rest of the chicken until you use it up. Depending on your vegetables, you should have 4 to 6 skewers filled.

Salt and pepper the finished skewers. Sprinkle with oregano, cumin and thyme. Lay the skewers in a pan, or large container. Make the marinade in a separate bowl adding all the ingredients including more of the spices. Pour over the skewers and cover. Let them marinade for a few hours, or preferably overnight.

When you are ready to cook them, you can either fry them, covered over low heat or for a lighter version, bake them, covered in the oven. Either way, they are very tender and juicy.

Susies Note: Serve the Shish Kabobs over a bed of Aegean Pilaf with a green salad.


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