These Mediterranean inspired kabobs can be enjoyed either warm or cold! They’re the perfect option whether you’re looking to pack them to the park or serve them on the patio.
We have developed this recipe with summer in mind. A recipe that doesn’t require a lot of extra work, adaptable to everyone’s schedules and enjoyed by every age.
The best part of these delicious kabobs though is definitely the olive. We have created not just any olive, but something outstanding to skewer! They’re stuffed with a goat and feta mixture, breaded and lastly fried. Absolutely AMAZING to say the very least.
These stuffed olives can be made in advance. To be honest, the only issue we see with making them early, is that they’ll probably be eaten by the time you’re ready to skewer them! Either warm or cold, they’re so delicious. We used the giant the “Spanish Queen Martini Olives” and simply pulled the pimento out with a toothpick.
Once the pimento removed, it is easy to simply stuff them with your finger. A mixture of feta, goat cheese and oregano, it’s the perfect Greek compliment to these olives.
The last step to these incredible olive bites is to dredge them through CUT flour and then fry. This is an easy step and doesn’t require much oil. Remember, as long as the olive is sitting half in the oil, you can turn them as they cook.
Don’t worry if you haven’t done much frying of food in your own kitchen – this one’s easy. You’ll use a medium sized, deep pan and fill it approximately with 1/2″ of oil. Heat the oil on medium heat until around 175 °F (80 °C). Cook the breaded olives approximately 3 minutes per side or until they’re golden.
Upon placing the olives in the oil, they should start to ‘simmer and bubble’ if the oil is the correct temperature. When they turn a golden brown, they’re finished cooking. Go ahead then using a slotted spoon or tongs and remove them from the oil. Transfer the olives to a plate lined with paper towels to cool.
After the olives are cooked, start skewering your kabobs! This is an excellent opportunity to use the leftover BBQ’d chicken breast in your fridge or if you need too, simply grill a couple chicken breasts and cut them into cubes for your skewer. We love to season our BBQ’d chicken breasts with pesto or simply garlic powder, salt and pepper. Keep the flavours simple.
Pair these kabobs with your favorite tzatziki or dill dip and you’ll have a brilliant option for either an appie or main course. Keep the veggies fresh and raw. With the summer heat, go ahead and take advantage of the summer garden and markets by enjoying the crunch. Lol, our kids prefer raw vegetables anyways.
Greek KabobsCourse: Main, AppetizersCuisine: MediterraneanDifficulty: Moderate
These Mediterranean kabobs can be served either cold or hot. Pack them to the park or enjoy them on the patio. The goat and feta stuffed olive to a simple cool cucumber ensures all ages will enjoy this skewer.
3 grilled chicken breasts, cut into large bite sized pieces
2 coloured bell peppers, chopped into large bite sized pieces
1-2 long English cucumbers
- Breaded Olives
32 “Spanish Queen Martini Olives”, (one 398ml jar)
1 tbsp crumbled feta cheese
1 tbsp crumbled goat cheese
1/2 tsp oregano
3/4 tbsp olive oil
1 cup CUT flour (GF Flour)
3 cups gluten-free bread crumbs
3 tsp garlic powder
2 tbsp oregano
1/3 cup milk
oil for frying (Either grape seed or canola)
- Prepare chicken and raw vegetables by cutting into bite sized pieces. ( This is an excellent opportunity to use the leftover chicken breast from last night!)
- Strain olives from juice and remove pimento using toothpick.
- Combine feta, goat cheese, oregano and olive oil in small dish. Mix well.
- Using your finger, simply press approximately 1/4 tsp of cheese into the olive. Fill them up!
- Prepare 3 different bowls for dredging. Mix the eggs and milk in one. Flour in another and lastly, the third bowl fill with bread crumbs.
- Toss olives first in flour bowl. Ensure to coat them well.
- Next dip the olives into the egg mixture.
- Lastly roll in bread crumbs. To ensure a good coating and that the cheese doesn’t spill out, dip again in the egg mixture and back to the bread crumbs.
- Fill medium sized frying pan approximately 1/2″ high with cooking oil. Turn heat to medium.
- When oil is heated to 175°F (80°C), go ahead and start frying the olive balls. Place one in first to ensure oil is ready. If the temperature is correct, you will see the breadcrumbs start to bubble when they are placed in the oil.
- Fry for 3 min a side turning olives in between.
- When golden, remove from oil using a slotted spoon or tongs and place onto plate lined with paper towel. Let cool.
- Begin to skewer your kabobs. Alternate with fresh cucumbers, peppers, chicken and the olives.
- Put your feet up, pull a bite from the skewer and enjoy summer,
Stacey and Meg
Cheers to summer vibes!