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This recipe for Chicken Kebabs comes from Constantine Alexander better known as Papa Constantine.

Papa Constantine is a Certified Olive Oil Consultant based in Connecticut, USA. He has a wonderful website which will educate you about olives and their use as well as providing you with a range of superb recipes.

If you want to contact Papa Constantine click the logo to visit his website.

You will also find some interesting articles on Olive Oil which Papa Constantine has written for Hub-UK - click here to read them.

Chicken Kebabs

Ingredients for Chicken Kebabs

2 pounds skinless and boneless chicken breasts, cut into cubes
2 medium onions, cut into sections for the kebab skewers
2 sweet green peppers, seeded and cut into squares
12 cherry tomatoes
1/2 cup Romeu extra virgin olive oil

1 garlic clove minced
Juice of 2 lemons
1 and 1/2 tablespoons dried rigani (Greek oregano)
1/2 teaspoon sugar
Sea salt
Freshly ground black pepper

How to make Chicken Kebabs

  • To make the marinade, combine the minced garlic, lemon juice, rigani and sugar in a bowl. Whisk together the ingredients while slowly pouring the olive oil in a thin stream into the bowl. Season to taste with salt and pepper.
  • In a separate bowl, combine the chicken cubes and enough of the marinade to completely coat the chicken. Cover and refrigerate for at least six hours. Reserve the remaining marinade to baste the vegetables and chicken on the grill.
  • Prepare the barbecue grill.
  • Soak long wooden skewers in water for about 20 minutes. Remove the chicken from the refrigerator and allow it to return to room temperature. Alternately thread the chicken cubes, peppers, onions and tomatoes on the skewers. Brush the grill rack with olive oil before placing the kebabs on the grill. Cook the kebabs basting and turning frequently until done. Serve immediately.

Bon appetit!
Papa Constantine

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