Greek Shish Kebobs

These are perfect by themselves, served in pita bread halves, or accompanied by a Greek Salad and Hummus. If you decide to make the Greek Salad and the Kebobs at the same time, double the marinade and use half for the kebobs, ½ for the salad. Shown: a Greek Feast!--Barb L.

Serves: 2, about 4 kebobs per person


For the marinade:

¼ cup Flying Olive Gremolata Extra Virgin Olive Oil OR 2 Tbsp Lemon and 2 Tbsp Garlic EVOO’s OR a Flying Olive Single Varietal of Choice

3--? drops of Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil, to taste

1 ½ Tbsp Flying Olive Oregano or Sicilian Lemon Balsamic Vinegar (the Sicilian Lemon Balsamic Vinegar is sweeter than theOregano . Please taste before adding any sugar if. you use it)

½ tsp sugar or sugar substitute (if using the Flying Olive Oregano)

1/2 -1 tsp dried oregano

 Kosher salt

 Freshly ground black pepper

To make the Kebobs:

 2 boneless chicken breasts cut into strips or chicken tenders, about 1 to 1¼ pounds

 Wooden skewers soaked in water for about 1 hour (I used about 8)


Combine the Flying Olive Extra Virgin(s) and Balsamic Vinegar of Choice, sugar, oregano, and some salt and pepper in a small jar or bowl. Shake or whisk to combine. Taste. Add additional sugar and/or spicy oils as desired.

Place the chicken strips in a zip-lock bag bowl and pour the marinade on top. Flip the bag a few times or toss the chicken to coat. Let the chicken sit for about 15-20 minutes. (Too much longer and the chicken will start to “cook” in the marinade—not helpful!)

Heat a grill pan or grill over medium-high heat. Remove the chicken from the marinade and discard the marinade. Thread the chicken strips onto the skewers and grill the chicken until it’s cooked through and charred, about 3-4 minutes per side. Internal temp should read 165 degrees F when checked with an instant read thermometer. Remove the skewers to a plate. Serve.


Submitted by Barb L.