These Foster Farms® Greek Chicken Skewers are a perfect addition to your summer grilling! Made with juicy and tender Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Breasts, these skewers won’t disappoint.
“This post has been sponsored by Foster Farms®. All thoughts and opinions are my own.”
It’s our third summer in our home. Each summer, we get more adventurous with our grilling, more excited to try new things, and look forward to eating outside, showing our little one the joys of summertime in the pacific northwest. But along with building summertime memories, I also want to make sure that what I am feeding my family is not only delicious but also filling and healthy. Grilling up these grilled Greek chicken skewers with a light, fresh chickpea and cucumber salad is the best way to spend a warm summer evening.
Bring this recipe home to your family tonight. The Greek-inspired dressing in these grilled Greek chicken skewers does double duty, creating a chicken marinade and a dressing for the chickpea and cucumber salad. Divide it up and use it in both! You can marinate the chicken for just an hour or overnight, making preparation quick and easy for anyone with a busy schedule. The same goes for the chickpea and cucumber salad with fresh tomatoes and shallots. If you’re feeling bold, make a simple tzatziki dressing for dipping or as an additional dressing on the salad.
With simple and fresh ingredients, these grilled Greek chicken skewers start with Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Breasts. For anyone that likes them with dark meat, they are equally as tantalizing with the Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Thighs, too. Available at my local Fred Meyer, I know I can count on high quality food—not worrying about shuffling around the meat counter questioning which brands to buy. I can pick up what I need and get home quick, knowing that what I grabbed in my flurry of errands meets my high standards for quality. Plus, with the bright green packaging, it’s easy to spot Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken.
I pride myself on knowing and understanding the food system better than most. Marrying a farmer does that to a person, and I’m passionate about making sure that quality is part of our family meals. Being cognizant of our food system is very important to me, and having one less worry rattling around in my head means I can know that I am making good food choices for myself and my family when it comes to picking up Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken. Our local Fred Meyer knows that the people of the pacific northwest value our food culture, our families, and our time. So, they have made it easy for me to get all three in one stop.
And you know you have a winner when even your pickiest toddler loves this chicken!
Try other grilling recipes like my grilled balsamic beef skewers for a fun change!
Greek Chicken Skewers with Chickpea and Cucumber Salad
- Greek Chicken
- 1/3 cup Olive Oil
- ¼ cup Fresh Minced Dill
- 1 Tbsp Dried Oregano
- 5 Cloves Garlic, minced
- 1/3 cup Lemon Juice
- 1 ½ tsp Salt
- 1 tsp Ground Black Pepper
- 2 pounds Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Breasts or Thighs, sliced into long strips, about 1/3-1/2” thick.
- Chickpea and Cucumber Salad
- 1/2 English Cucumber, thinly sliced
- 1 can (15 oz) canned Chickpeas, drained and rinsed
- 1 small Shallot, thinly sliced
- 1 pint Cherry Tomatoes, halved or quartered
- For the Yogurt Sauce:
- 1 ½ cup Plain Greek Yogurt
- 1 ½ Tbsp Lemon Juice
- ½ cup finely chopped English Cucumber (use remainder from salad)
- 2 Tbsp Fresh Minced Dill
- 2 Cloves Garlic, minced
- ¼ tsp Salt
- 1/8 tsp Black Pepper
In a bowl, whisk together all ingredients for marinade/dressing, from olive oil to black pepper. Pour half of the mixture into a gallon zip top plastic bag. Reserve the other half for the salad.
Add all of the Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken to the zip top bag, removing as much air as possible, and seal in the bag with the marinade. Gently roll the chicken around until the marinade coats all of the pieces of chicken. Refrigerate until ready to use, at least one hour or overnight.
For the salad, use a mandolin if possible to ensure that the cucumber and shallot are sliced very thin. Add cucumber, chickpeas, shallot and cherry tomatoes to a bowl. Toss with the reserved salad dressing. Cover and chill until ready to serve. Toss again before serving.
At least 30 minutes before you prepare the chicken skewers, soak bamboo skewers in a pan of water. Preheat the grill to 375. When ready to grill, place the chicken onto the skewers in a ribbon pattern. With a small dish of vegetable oil and a handful of paper towels, use tongs to dip the paper towels into the oil, and lightly grease the grill.
Place the chicken skewers onto the grill, and cool until they release naturally from the grill, about 5 minutes. Flip and cook another five. The thickest part of the chicken should read 165 degrees Fahrenheit on a meat thermometer. Remove them from the grill to rest prior to serving.
Serve the grilled chicken skewers and the chickpea cucumber salad on a plate, with a side of yogurt sauce for dipping the chicken or adding as an additional dressing to the salad.