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Greek Blend Chicken Skewers with Cucumber Salad

Greek Blend Chicken Skewers with Cucumber Salad

Greek chicken skewers marinated in Kinder's The Greek Blend, grilled with real char, and served over yellow rice with a chilled cucumber salad.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Mediterranean
Occasion: Backyard Cookout, Meal Prep, Summer Grilling, Weeknight Dinner
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Skewers
  • 2 lb boneless skinless chicken breasts, cut into 11/2-inch cubes
  • 3 tbsp olive oil
  • 3-4 tbsp Kinder's The Greek Blend Seasoning divided; No Kinder’s? Use instead: 1 tsp dried oregano, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried rosemary, ¼ tsp lemon pepper, ¼ tsp salt — combined to replicate the blend
Greek Cucumber Salad
  • 2 large English cucumbers, thinly sliced
  • 1/2 large red onion, very thinly sliced
  • 1 pt cherry tomatoes, halved
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1-2 tsp Kinder's The Greek Blend Seasoning
  • Salt and pepper to taste
  • Optional: 1 Tbsp chopped fresh dill or parsley
For Serving
  • 2 cup cooked yellow rice or lemon rice
  • Lemon wedges

Equipment

  • Grill
  • Skewers soak wooden ones 30 min if using
  • Large bowl for marinating
  • Tongs and meat thermometer

Method
 

  1. In a large bowl, toss cubed chicken with 3 Tbsp olive oil and 2–3 Tbsp Kinder's The Greek Blend Seasoning until evenly coated. Cover and refrigerate 30 minutes to 4 hours — longer means more flavor.
  2. Make cucumber salad: In a medium bowl, combine sliced cucumbers, red onion, and halved cherry tomatoes. Drizzle with red wine vinegar, olive oil, 1–2 tsp Kinder's The Greek Blend, salt, and pepper. Toss well. Cover and chill at least 30 minutes (flavors get better as it sits).
  3. Preheat grill to medium-high heat (about 400°F). Lightly oil the grates.
  4. Thread marinated chicken cubes onto skewers (about 5–6 pieces per skewer). Discard any leftover marinade.
  5. Grill skewers 10–12 minutes, turning every 3–4 minutes, until chicken is golden, charred in spots, and reaches 165°F internal temperature. Rest 3–5 minutes off the grill.
  6. While chicken grills, cook yellow rice according to package directions (or make simple lemon rice with chicken broth, a pinch of turmeric, lemon juice, and The Greek Blend).
  7. Spread warm yellow rice on plates. Top with chicken skewers. Spoon chilled cucumber salad generously over everything. Finish with a squeeze of fresh lemon.

Nutrition

Calories: 808kcalCarbohydrates: 84gProtein: 58gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 145mgSodium: 284mgPotassium: 1595mgFiber: 5gSugar: 6gVitamin A: 804IUVitamin C: 35mgCalcium: 83mgIron: 4mg

Notes

  • Marinate longer than the minimum — 30 minutes gets the seasoning on the surface. Two to four hours is where the garlic and herb notes from The Greek Blend push into the meat. Overnight in the fridge is even better; pull the chicken out 30 minutes before grilling.
  • Use chicken thighs for more margin — boneless skinless thighs have more fat than breasts and are harder to dry out on the grill. Same marinade, same technique, noticeably more forgiveness.
  • Cut the chicken consistent — 1½-inch cubes cook evenly. Uneven pieces mean some are overcooked while others are still catching up. Take the two extra minutes to cut them uniform.
  • Hot grates, oiled grates — preheat to medium-high (around 400°F) and oil the grates before the skewers go on. If the chicken sticks when you try to turn it, wait another 30–60 seconds. It releases when it's ready.
  • Make the cucumber salad early — it gets better as it sits. Mix it at the same time you start the marinade. By the time the chicken is off the grill, the salad has had time to develop real flavor.
Serving Suggestions
  • Plate the yellow rice first, then lay the skewers over it and spoon the cucumber salad generously on top. A squeeze of fresh lemon before serving pulls everything together.
  • Warm pita bread and hummus on the side turn this into a full Mediterranean spread. Set them out so people can build their own plates — the pita works well for scooping up the cucumber salad and catching the rice.
  • Crumbled feta over the finished bowl adds a sharp, tangy layer that pairs with the lemon notes in The Greek Blend. Add it after the cucumber salad so it stays visible on top.
  • For drinks: something cold and acidic. A dry white wine or sparkling water with lemon keeps the meal from getting heavy.
Storage & Reheating
  • Store grilled chicken skewers and cucumber salad separately in airtight containers in the fridge. Both keep up to 3 days.
  • Reheat the chicken in a 350°F oven for 8–10 minutes, or in a hot skillet with a splash of water until warmed through. Avoid the microwave — it tends to dry the chicken out.
  • The cucumber salad is best cold. Serve it straight from the fridge. If it's been sitting more than a day, drain any accumulated liquid before plating.

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