Grilled Greek Dinner Kabobs

You can make an entire delicious meal on skewers with these easy grilled Greek kabobs. The charred salad skewers offer a nice balance to the zesty chicken and hearty potatoes.

Total Supplies (ser

• 1 lb boneless skinless chicken breast
• 1 lemon (juiced)
• 2 tbsp oregano
• 4 tsp salt
• 3 tsp black ground pepper
• 2 1/2 tsp white pepper
• 4 tsp garlic powder
• 1 tbsp fresh parsley
• 1 package feta
• 1 small container (7 oz) Greek yogurt
• 2 tbsp olive oil (plus more for drizzling)
• 1 tbsp red wine vinegar
• 9 medium size golden potatoes
• 1 head of romaine lettuce
• 1 medium red onion
• 9 cherry tomatoes
• wooden skewers

Chicken Skewers

• 1 lb boneless skinless chicken breast
• 1/2 lemon (juiced)
• 1 tbsp oregano
• 2 tsp salt
• 1 tsp black ground pepper
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 small container (7 oz) Greek yogurt
• wooden skewers

Potato Skewers

• 9 medium size golden potatoes
• 2 tsp oregano
• 1 tsp salt
• 1 tsp black ground pepper
• 1/2 tsp white pepper
• 2 tsp garlic powder
• olive oil for drizzling
• wooden skewers

Salad Skewers

• 1/2 lemon (juiced)
• 1 tsp oregano
• 1 tsp salt
• 1 tsp black ground pepper
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 package feta
• 2 tbsp olive oil (plus more for drizzling)
• 1 tbsp red wine vinegar
• 1 head of romaine lettuce
• 1 medium red onion
• 9 cherry tomatoes
• wooden skewers

Combine oregano, salt, black ground pepper, white pepper, garlic powder, lemon, and Greek yogurt. Cut chicken into chunks, cover in mixture, and marinate in fridge for at least 30 minutes. When ready, skewer the chicken pieces.

Quarter potatoes and boil in salt water until potato is easily pierced by a skewer (about 10 minutes). Don't overcook the potatoes, otherwise they will be too soft to stay on the skewer. Coat in potato seasonings (mixture of oregano, salt, black ground pepper, white pepper, garlic powder) after draining and skewer the potatoes. Drizzle with olive oil.

Cut romaine lettuce into thirds. Fold the top leafy part in half, and then in half again. Fold middle leaf and small tipped leaf in half once. Quarter the red onion, and split each piece into two sections. Skewer a tomato, then the 3 folded leaves, then an onion piece. Repeat this order twice more on the same skewer. Drizzle with olive oil.

Prepare the salad dressing by combing all seasonings with lemon juice, olive oil, and red wine vinegar. Reserve for finished skewers.

Preheat a grill to 450 F. Grill potato and chicken skewers for 15 minutes (or until thoroughly cooked), rotating to ensure even cooking. In the last few minutes, place the salad skewers on the grill, rotating regularly to ensure the leaves are charred and not wilted.

Finish the salad with the Greek dressing and crumbled feta, and enjoy your entire meal on a stick!