I love this Greek word for skewered meat. I like just about any Greek food, for that matter. This is a nutritious, yet fun meal for your kids, after all, who doesn’t like meat on a stick? For us with gluten-intolerance, Mediterranean food is usually a good bed.
When I make this, I make a bunch because if you’re going to heat up the oven, get more than one meal out of it. Leftovers an be reheated, or eaten cold atop a green salad. This pairs well with Saffron Rice, Roasted Carrots and a simple salad with Greek Dressing. When I have guests over, I serve Chips and Hummus for an appetizer alongside carrots and thick slices of cucumber.
One of the keys to this meal is using fresh oregano, which you find in any market. Or better yet, grow oregano at home, inside or out.
Prep time: 25 minutes
Total time: 45 minutes
Yield: 8–10 servings
16 10″ wooden skewers soaked in water, (totally immersed)
16 chicken thighs
1 medium yellow onion, peeled, cut into 1″ chunks
1 medium red pepper, cut into 1″ chunks (omit for nightshade allergies and include 2 medium onions instead)
1/3 olive oil
juice of two lemons
4 garlic cloves, crushed or finely chopped
2 T fresh oregano, chopped
1–2 tsp. salt
1 tsp. freshly ground black pepper
- On a plastic cutting board, cut each thigh into 4–5 pieces.
- Intermittently thread onions, chicken and peppers onto skewers so you have 4–5 pieces of chicken on each skewer.
- Mix olive oil, lemon juice, garlic, oregano, salt and pepper into bowl and whisk to incorporate.
- Pour entire mixtures over skewers and refrigerate for at leasts 15 minutes and up to 4 hours).
- Grill on medium high heat for first 3 minutes, then reduce heat to medium and cook for 4–5 more minutes. Turn and cook on other side for another 8 minutes.