This is the third and final post from our campout cooking adventure the other weekend, and it was far and away the most fun to make because of all the collaboration and teamwork that went into it! It really made the prep easy (all the vegetable cutting and kebabifying), and it was a great way to socialize too. We made these on a griddle as a lunch to feed a large number of people, but they’d also be great on a grill or over a fire or charcoal to further enhance the flavours and add a little smokiness!
We served our kebabs on pita with some yogurt based ranch dressing, shredded lettuce, sliced tomatoes and onions. However, they’d also go well atop rice, quinoa, or couscous!
Time: 30 Minutes (plus 24 hours marination time)
- Chicken Breast
- Greek Dressing
- Kebab Vegetables of your Choice. We suggest:
- Cremini Mushroom
- Red Pepper
- Yellow Pepper
- Red Onion
- The day before you want to cook, cube your chicken breast, and place that into a strong zip top bag. Then, pour Greek dressing over the chicken to coat, squeeze air out of the bag, seal, and place in the fridge.
- When you’re ready to start prepping, remove your chicken from the fridge, and set out to get to room temperature.
- Prep your veggies:
- Slice your zucchini into 1/2-3/4″ rounds
- Cut your bell peppers into squares
- Clean your mushrooms, and pluck the stems out
- Peel and cut your onions into squares.
- Build your kebabs by skewering alternating ingredients.
- Heat your griddle or grill, and place your kebabs on.
- Cook and rotate about every 5 minutes until your chicken is nicely charred, and the thickest pieces reach a minimum internal cooked temperature of 165 degrees F.
- Plate, devour, and enjoy!