Pork shish kebab on skewer on wood. Premium Photo


Salt and ground black pepper

1 cup plain Greek yogurt

1 garlic clove, crushed

2 tablespoons lemon juice

1 teaspoon dried oregano leaves, crushed

1 pound boneless, skinless chicken breast halves, cut into

1-inch pieces

1 small red pepper, cut into

1 ½ -inch pieces

1 lemon, cut into 12 wedges

12 wooden skewers (6-inch)

2 tablespoons olive oil

1 cup hot water

4 pita breads (6-inch), cut in quarters


  • Stir yogurt, garlic, lemon juice and oregano in shallow, nonmetallic dish. Season with salt and black pepper. Add the chicken and stir to coat. Cover and refrigerate 15 minutes.
  • Thread 1 piece pepper, 2 pieces chicken and 1 wedge lemon on each skewer.
  • Pour oil into pot. Set to HIGH and heat oil. Add half the kabobs to pot. Cook uncovered 5 minutes. Turn kabobs over and cook 3 minutes. Remove kabobs from pot. Repeat with remaining kabobs.
  • Pour water into pot. Set wire rack into pot. Place kabobs on rack. Place steam rack into top of pot. Place pita bread on rack. Set OVEN to 400˚F for 3 minutes. Cover and cook until chicken is cooked through. Serve kabobs with pita bread.