These Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad are packed with delicious Greek flavor inside tender bites of marinated chicken. It’s served with a simple yet delicious pasta salad for a perfect summer potluck. These kabobs are sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Holy crow, it’s #BBQWeek already!! How did that sneak up on me? Poor Ellen. I feel like I’ve left her in the lurch with finding sponsors and taking care of things. At least I helped with the code. Does that count?
Who’s Ellen? Well, she’s just the sweetest blogger over at Family Around the Table. She and I host this together. She started it, and, well, I just pitch in when needed with advice or suggestions for sponsors.
My main contribution this year was Not Ketchup. Erika over there is such a great sport and supporter for social media influencers like us. I knew she’d be a perfect fit for this event! And her products are perfect, too!
So, we have a packed week for y’all! Don’t forget to enter the giveaway. There’s three prizes from each of the sponsors and we will be picking three winners for each of the prizes. Support them the way they support us for this event and many others!
I feel like I was on top of my blog things for this event. I had recipes picked out and some of them have already been made and photographed. Now, I just need to write the posts to go along with them. Sometimes that’s the hard part and sometimes I just ramble on and hope I get to a point at some time during my writing. Sort of like I’m doing now.
I have themes in my head.
I mean, I don’t realize there’s a theme until I’ve actually written, photographed, and eaten the recipes. And then I’m like, “Hmm….there’s a theme here!” This year it’s either on a stick or on a taco shell. Seriously. Or both!
Like these souvlaki kabobs. They’re on a stick. Right? But you could easily put them on a taco shell and make them souvlaki tacos. I think you could do that with almost everything on a kabob; turn it into a taco or a sandwich. It’s already neatly packaged for either slapping on a hoagie roll or taco shell. Of course there’s the portable factor for either kabob or taco. Perfect for a Memorial Day or summer party.
This meal is perfect for a potluck party or summer gathering. You can easily pop the chicken in the marinade the night before to chill overnight. The cucumber feta pasta salad can be made a day ahead, as well. The only thing you need to do on the day of the party is thread the chicken and cook it. So super simpler, right? How can you wrong with a recipe like this one.
Feel free to use my Greek spice mix recipe. I typically make my spice mixes own so I don’t really check to see if McCormick or other spice companies have a Greek spice mix. But, feel free to use your own Greek seasoning blend. I happen to be partial to mine. It’s packed with fresh herbs, spices, and a little kick from some dried lemon peel. Oh yeah. Adds that little, “What is that flavor?” to my mix. Sort of like the green bell peppers in my taco spice mix.
You’re just going to have to find that one on your own.
I like finding little tricks to up my game in the kitchen. Like using yogurt to marinate the chicken. Yeah, I hear ya! “But Christie, I do that all the time!” But do you know why you do that? And do you know why it’s better than vinegar any day of the week for a marinade? I mean a TRUE marinate that makes things tender.
I think there’s something in the dairy proteins that breaks down other proteins slowly and more effectively than a traditional marinade. It sort of bonds with the protein your marinating and gently tenderizes it to almost a pull apart status. If you don’t believe me, try these chicken souvlaki kabobs with my simple yogurt marinade. Then try souvlaki with a vinegar based marinade and see which chicken is more tender and juicy. I can almost guarantee it will be mine.
I’ve used the same Greek seasoning in the pasta salad, too. It has penne pasta with delicious feta cheese, crisp red onions, sweet bell peppers, and a creamy, yogurt dressing. It actually tastes better if you make it a day ahead. I couldn’t stop eating this pasta salad. It has so much flavor. You’re going to love it and make it all the time.
Along with #BBQWeek comes the giveaways!
This year, we have three prize packages! I KNOW! How awesome is that? This event of ours just keeps growing and growing. We hope it just keeps getting better and better.
First prize is from Michigan Asparagus. They’re giving away $100. I have to tell you, the hubs has been in heaven with all this asparagus. From the Brunch Week recipe to these recipes, he’s LOVING all of this asparagus. If you’re new to my blog, I call it asparagusting.
That’s in no way a reflection of Michigan Asparagus. I just cannot stand the taste of it. But, I keep trying it, though. I did eat a piece of the hash brown crusted Denver quiche with asparagus. Yes, a whole piece! I’ve tried it steamed, roasted, grilled, and every time my parents made it I had to eat it.
The second prize is from Not Ketchup. They’re giving away a 5-flavor gift pack. I have cooked with every flavor they make. The cherry chipotle and the tangerine hatch chili are my favorites. The flavors are delicious and perfect on their own or in a sauce.
Finally, our third prize is from Adams Extract. They’re giving away a bottle of vanilla and select rubs. If you’re like me, you could always use a bottle of vanilla. I’ve cooked with their spices mixes and they’re super flavorful without being overly salty. Which I love about a spice mix.
Now, I don’t know about y’all, but I love me a kabob or a skewer.
You can usually prepare the meat ahead of time in a marinade of some sort and you can chop the vegetables ahead of time, too. It’s just a matter of putting them on the skewers and then grilling them.
Kabobs are also quick to grill!! That’s another reason why I love them so much. They’re perfect for any night of the week. ANY night! Even if you didn’t have the ingredients prepped beforehand, kabobs are easy to assemble and grill for a quick weeknight meal. Chop the meat, chop the veggies, skewer, and grill! Dinner on the table in less than 30. Love that!!
And I love these. The Greek flavors are throughout the chicken and the pasta salad. The chicken is super tender and delicious. Almost fall off the skewer tender. And the pasta salad is super packed with crunch, flavor, and is addictive.
Scroll down to see what the rest of bloggers are serving up for today and make sure to enter the giveaway!
These Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad are packed with delicious Greek flavor inside tender bites of marinated chicken. It’s served with a simple yet delicious pasta salad for a perfect summer potluck.
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1 inch pieces.
- 2 large peppers (about 4” in diameter) cut into 1 1/2 inch pieces
- 1 large red onion (about 4” in diameter), into 1 inch pieces
- 1 cup fat free sour cream
- 3 tablespoons Greek seasoning
- 8 ounces uncooked pasta
- 1 cup nonfat Greek yogurt
- 1/4 cup milk
- 1 tablespoon Greek seasoning
- 1 teaspoon garlic powder
- 2 cups cherry tomatoes, halved
- 2 cups sliced, seedless cucumber
- 1 cups thinly sliced bell pepper
- 1 cup thinly sliced red onion
- 6 ounces crumbled feta cheese
- Combine 1 cup fat free sour cream with 3 tablespoons Greek seasoning. Place the chicken and the sour cream mixture in a zip top plastic bag and marinate overnight.
- Cook the pasta according to package directions. Drain and cool to room temperature. While the pasta is cooling combine 1 cup nonfat Greek yogurt with 1/4 cup milk, 1 tablespoon Greek seasoning, and 1 teaspoon garlic powder. Stir to combine. Toss the pasta with the yogurt mixture, cherry tomatoes, cucumber, red pepper, red onion, and feta cheese. Refrigerate overnight.
- Thread the chicken with the pepper pieces and onion pieces on skewers.
- Preheat grill to medium-high heat. Grill the kabobs 3 to 5 minutes per side or until the chicken the cooked through an no longer pink in the center. Serve with the pasta salad.
See what the bloggers served up Monday for #BBQWeek
- Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
- Asian Grilled Asparagus by Books n’ Cooks
- Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
- Chicken and Asparagus Grilled Pizza by Jolene’s Recipe Journal
- Chicken Souvlaki Kabobs by A Kitchen Hoor’s Adventures
- Double Blueberry Bison Burgers by Culinary Adventures with Camilla
- Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
- Easy Lighter Grilled Buffalo Chicken by Jonesin’ For Taste
- Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
- Grilled Caesar Asparagus by 4 Sons ‘R’ Us
- Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
- Grilled Eggplant Caprese Salad by Everyday Eileen
- Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
- Grilled London Broil by Hezzi-D’s Books and Cooks
- Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
- Grilled Pork Burgers with Hawaiian-Style Buns by Karen’s Kitchen Stories
- Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
- Meat Lover’s Kebabs by Cindy’s Recipes and Writings
- Southwestern 7 Layered Dips by The Freshman Cook
- Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
- Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway.No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.