Greek Chicken Kabobs

Greek Chicken Kabobs

For the last two years, any time I’ve shot photos for blog posts I’ve done so by occupying this little 4 foot by 2-1/2 foot corner in the kitchen. It is wedged between the door to our garage, the side of a kitchen cabinet and the sliding glass door to the back yard. Other than completely blocking anyone access to the garage (or access to the house from the garage), the spot was perfect because it had good light between the hours of 8am and 3pm virtually all year ‘round, and it was conveniently located in the kitchen.

But then I started shooting videos. And oh did I learn so much! Natural light for photography is one thing — a beautiful thing - but you start shooting videos and suddenly you notice how the tiniest cloud can render one scene completely blueish. (EX: You can watch the colors of the background on this sheet pan fajitas video change throughout the whole scene. Yikes!).

So I dove in an purchased a set of “YouTuber” lights. So far I’m still learning how to use the ones I purchased (affiliate link). The light from the bulbs that came with them are a little pinker than I expected. BUT owning lights has opened up a whole new world for me — a world where I can shoot recipes outside of the hours of 9am and 3pm! And since I’m usually at work from 9-5pm, this is a BIG FREAKIN’ DEAL.

Remember that tiny corner of the kitchen I mentioned? Yes well, me and my three lights don’t fit there. At least, not with a plate of food, too. So, a few weeks ago, I made it my mission to take over our under-used office/spare bedroom and turn it into a studio. (!!!)

With the walls painted with a fresh coat of white and the closet rearranged to accommodate my photography gear, these Greek Chicken Kabobs were one of the first dishes to “test run” the new studio. All of this has given me a whole new level of motivation for house projects (I was running out of steam).

And now you’re thinking, OKAY WE GET IT but what about the kabobs? Let’s do it:

Greek Chicken Kabobs
Greek Chicken Kabobs

There are two ways to cook this mix of chicken and veggies in a lemon-oregano marinade: grilled, or baked.

Grilled, string everything onto skewers for kabobs. Roast on high until the juices run clear — about 12 minutes total, 6 on each side. You’ll get that fire-touched smokey flavor on the chicken and the onions and the tomatoes. This option is wonderful in the middle of summer, when you are out exploring (camping, at a park, at a potluck, etc), or when you just want to avoid turning on the oven.

Baked, you can skip the skewers and spread everything out on a sheet pan. Roast it all at 450°F for 15-20 minutes, until the chicken reaches an internal temperature of 165°F. On a sheet pan, the juices from the tomatoes, mushrooms, and chicken swirl together in the pan, creating a flavorful pan sauce. It makes the dish juicy which is delicious over rice. This version is best for weeknights or wintertime — when lighting the grill (or even going outside) is off the table.

In both versions, the chicken turns out super tender, thanks to the lemony marinade. That same marinade is what gives the whole dish it’s Greek-inspired flavor. They are a little spot of sunshine in the middle of a wintery week, but also perfect for summer grilling season (once that finally arrives!).

Greek Chicken Kabobs

Published January 29, 2018 by
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Serves: 6   |    Active Time: 30 minutes



Ingredients:

For the chicken:
  • Juice from 1 lemon
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Sprinkle of red pepper flakes
  • 1/4 teaspoon salt
  • 1 pound chicken breast, cubed

  • For the kabobs:
  • 1 red onion, chopped into bite-sized pieces
  • 2 bell peppers, chopped into bite-sized pieces
  • 1 cup mushrooms (crimini, baby bella, or white)
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives
  • 1 tablespoon olive oil
  • Garnish: 2 tablespoons minced parsley

  • Directions:

    1. Marinate the chicken: in an airtight container, combine the lemon juice, olive oil, garlic, oregano, thyme, rosemary, red pepper flakes, and salt. Add chicken, and stir to combine. Close container and place in fridge for at least 4 hours (up to 24).
    2. For grilling: Light and preheat grill to high.
    3. For oven: Preheat oven to 450°F.
    4. Place chopped veggies and olives in a large bowl. Drizzle with olive oil, and stir so everything is coated.
    5. Assemble kabobs: Working with one kabob stick at a time, skewer chicken, vegetables and olives in an alternating pattern. (If you plan to roast in the oven, you can skip this step, and simply spread everything out on a sheet pan).
    6. For grilling: Place kabobs on preheated grill and reduce heat to medium-high. Grill, with the lid closed, for 6 minutes, and then turn kabobs and grill on second side for another 6 minutes. Juices should run clear and chicken should reach an internal temperature of 165°F. Remove from grill and serve hot over a bed of rice. Garnish with parsley. For oven: Place sheet pan in pre-heated oven and roast for 15-20 minutes, until chicken reaches an internal temperature of 165°F. Remove from oven and use a spatula to serve over rice. Spoon juices from pan over top. Garnish with parsley.

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    Slow Cooker Mole Chicken Tacos

    Slow Cooker Mole Chicken Tacos

    There is a lot of folk lore surrounding the creation of mole poblano — the chocolate chili sauce Mexico is so known for.

    One theory is that a convent of nuns invented mole for an archbishop in an effort to impress him, when no other ingredients could be found. Another story says that it was all a mistake, that a monk (rather than a nun) first made the dish for the archbishop when he accidentally knocked several stray spices into the pot. Either way, both versions tie the sauce back to over 300 years ago!

    It’s no wonder there is so much speculation over the dish’s origins… mole sauce recipes typically call for a hefty list of seemingly random ingredients. But that’s part of the magic: it may not strike you that raisins and tomatoes and chili powder and cocoa will blend well together, but sure enough, the result is stellar. Spicy, tangy, with a rich backdrop, thanks to the chocolate.

    Slow Cooker Mole Chicken Tacos
    Slow Cooker Mole Chicken Tacos

    Something else stays consistent across almost every origin story, and that’s that mole is for special occasions. My dad will slave over a batch of mole for Christmas dinner; and me? I usually save it for a day when I know I can sit down and really take the time to enjoy the meal.

    Such a complex sauce does not need many frills. Simmer some chicken (or turkey, or pork, or black beans, or whatever you have) until tender, and then serve simply. All you need for a fancy taco is a corn tortilla, some chicken in mole sauce and a sprinkle of cilantro. A few thin slices of red onion certainly brighten it up, and why not — a few pepitas on top for crunch (you have them out from making the sauce, anyhow). Now, this isn’t the traditional way to serve mole, which is over a bed of rice, but it’s easy nonetheless, and everything is delicious as a taco.

    Slow Cooker Mole Chicken Tacos

    Slow Cooker Mole Chicken Tacos

    Published December 18, 2018 by
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    Serves: 6-8   |    Active Time: 60 active minutes



    Ingredients:

  • 2 pounds boneless skinless chicken (breasts or thighs)
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon coconut oil
  • 2 tablespoons cocoa powder
  • 2 tablespoons ancho chili powder
  • 2 chipotle chile peppers in adobo sauce, plus 1 teaspoon of the adobo sauce from the can (find canned chipotles in adobo in the Mexican section of your grocery store. Most canned have quite a few peppers, use a spoon to scoop out two)
  • 1 16-oz can of diced tomatoes
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground anise
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Pinch ground cloves
  • 1/4 cup pepitas, plus more for garnish
  • 2 tablespoons sesame seeds
  • 2 tablespoons raisins
  • 1 cinnamon stick (about 2-3 inches long)
  • For serving: corn tortillas, cilantro, finely sliced red onion

  • Directions:

    1. In a skillet, or the bottom of you Instant Pot/Slow Cooker (set to the Sauté setting), heat coconut oil and sauté onion and garlic until onion is transparent. Turn off heat once onions are cooked.
    2. Transfer the onion mixture to a blender, and add cocoa, chili powder, chipotles and adobo sauce, canned tomatoes, cumin, coriander, anise, black pepper, salt, ground cloves, pepitas, sesame seeds, and raisins. Place lid on blender and purée until smooth.
    3. Place chicken in the bottom of your Instant Pot/Slow Cooker. Pour sauce over top, and add cinnamon stick. Place lid on pot and set to slow cook on “medium” for 6 hours or “high” for 4 hours.
    4. When timer goes off, cut chicken into bite-sized pieces (should fall apart easily) and serve in warm tortillas topped with fresh cilantro, red onion, and pepitas.

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    Cranberry-Pinot Noir Chicken Roast

    Cranberry-Pinot Noir Chicken Roast

    This recipe for roasted chicken in a Cranberry-Pinot Noir Sauce is fit for a dinner party, but only takes four steps to make …and one of those steps is preheating the oven. 🙌

    Coq au vin (chicken stewed in wine sauce) is usually made on the stove stop or in a dutch oven, and while it’s not an overly complicated dish, making it on a sheet pan is way easier. Which, sometimes you just need.

    So, while you’re off doing whatever else you need to do — making a side salad, getting house chores done, watching Netflix - the combination of onions, garlic, and wine simmers away in your oven. And that combo, if you are not already familiar with it, is magical. The is alcohol in wine actually helps make the dish feel more flavorful, even though it burns off. As the sauce simmers in the oven, all those flavors become more concentrated.

    The chicken thighs soak up all those juices, and the potatoes get crispy edges. And finally, when you pull the pan out of the oven 30 minutes later, that wine has become herbaceous and if you can imagine it, almost creamy. And the chicken juicy and tender.

    Cranberry-Pinot Noir Chicken Roast
    Cranberry-Pinot Noir Chicken Roast

    There is something about roasting chicken with potatoes that feels fit for cold weather days. We just had our first real snow — snow that actually stuck to the ground. Isn’t funny how after 27 years of Colorado winters snow still gives me this giddy, “It’s snowing!” feeling?

    For me, what’s missing in classic wintertime dishes is a splash of brightness — you know what I mean, a pop of fresh. Herbs can totally help, but in this case cranberries are the star, adding spots of tart and fresh flavor. And add so much beauty, too! Even after being roasted, the cranberries add some beauty to this pan.

    We ate this along side some roasted brussels sprouts (why not take advantage of having the oven on?), but a side salad or steamed veggies would be great, too! Traditional coq au vin is served over pasta, but this is far from traditional, so don’t feel bad about breaking any rules.

    Cranberry-Pinot Noir Chicken Roast

    Cranberry-Pinot Noir Chicken Roast

    Published November 13, 2018 by
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    Serves: 4   |    Active Time: 50 minutes



    Ingredients:

  • 4 boneless skinless chicken thighs
  • 1/2 yellow onion, cut into thin wedges
  • 1 cup baby red potatoes, quartered
  • 1/2 cup fresh or dried cranberries (Fresh will add a touch of bright tartness, while dried will add a bit of sweetness. Both work well in the dish!)
  • 1/2 cup Pinot Noir
  • 1/4 cup chicken broth
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 3 springs thyme, plus more for garnish
  • 1 sprig rosemary
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil

  • Directions:

    1. Preheat oven to 450°F. Lightly grease a 9x13 inch baking dish.
    2. Arrange chicken thighs, onion wedges, quartered potatoes, and cranberries in a single layer in the dish.
    3. In a jar, combine remaining 9 ingredients. Place lid on jar, and shake briefly to mix. Then, pour wine mixture over chicken and potatoes.
    4. Place pan in middle rack in oven and bake 30-35 minutes, until the middle of the chicken thighs reach 165°F. Allow to cool for 5 minutes, remove bay leaves and then garnish with additional thyme and serve hot.

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