Cooking with Klaus – Greek Chicken Kabobs

Ingredients for 4 people

• 1¾ pound chicken filets
• 20 wooden skewers/sticks
• Baking parchment paper
• 1 cup green olives
• 4 tablespoons olive oil
• 1 organic lemon
• 6 stalks fresh oregano
• 2 garlic cloves minced


Soak the wooden sticks in water for 1-2 hours so that they don’t burn in oven. Wash the fresh oregano. Let it dry a bit and then mince the leaves. Wash the lemon under hot water. Dry and grate the lemon on the fine side of a grader to remove all peel. Squeeze the lemon juice out of the lemon. To marinate chicken, mix the lemon juice, peel, 2 tablespoons olive oil, half of the oregano and half of the garlic. Rinse chicken under cold water and pat dry. Cut into 1 inch stripes. It is best to cut the filets the long way. Weave the chicken onto each stick individually. Put them into the marinade sauce for 1-2 hours, in the refrigerator, covered. Turn the sticks over in marinade at the halfway point.

To make the dip put the remaining oil, garlic, oregano and olives in a mixing bowl/glass. Use a hand held mixer and blend the ingredients until it is a smooth paste. Add salt, ground white pepper to match your personal taste.

Heat the oven to 200 degrees Celsius or convection oven to 175 degrees Celsius. Put parchment paper in a cookie pan. Place chicken skewers on parchment paper. Add a little salt and pepper. After 10 minutes, turn chicken over. They should be done in 20 minutes total cook time. You can serve them cold or hot, with the dip. Fresh baguette and salad with yogurt dressing are nice sides to this tasty meat!

Enjoy your meal!

See you next time!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at or via email at

Featured Image Photo Credit: © Tatiana Volgutova /

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