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Greek Chicken Kebabs with Pomegranate Relish

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Boneless chicken breasts are marinated in a traditional Greek-style blend of lemon, olive oil, yogurt and oregano for incredibly tender kebabs. Topped with a delicious pomegranate relish and a tahini yogurt sauce, this chicken is easy enough for a weekly family dinner but impressive enough for guests.

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Grilled chicken kebabs on a platter
Top tender, grilled chicken kebabs with pomegranate relish and tahini yogurt.

My expat journey is coming to an end next month and I hosted my very last book club in Singapore a few weeks ago. We are a pretty casual group, so I wanted to make a dinner that was flavorful but not too fussy.  Greek food is a universal favorite, so I decided on Greek chicken kebabs.  They are super easy!  Plus, you can make them extra special by adding a simple pomegranate relish and a tahini yogurt sauce.

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Mediterranean Rice Bowl with Lamb

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This colorful and vibrant bowl is perfect for a weekday meal or for entertaining guests. It’s customizable, making it an easy favorite with everyone!

Mediterranean rice bowl with stir fried lamb, rice, pomegranate and mint.
Delicious Mediterranean Rice Bowl with stir fried lamb
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Easiest way to cook lamb

Lamb is one of those meats that can be a bit intimidating. There are  different cuts and it often comes as a large, unwieldy piece of meat with a bone and a lot of fat.  Roasting a lamb can take forever. With this recipe, buy a boneless leg and use about half, or around 1.5 pounds  (I freeze the other half for future use). If you can stir fry meat in a pan, then you can make this lamb! Slice the boneless leg into strips suitable to stir-fry — approximately 2 inches long. I trim away the fat while I’m doing this, so I’m left with nice, lean pieces.  If you don’t eat lamb, you can also use chicken and it’s just as delicious.

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