Thank you Rachael Ray: Part 2 – Greek chicken kabobs

Delicious and easy. She gave a great tip for making kabobs; separate meats and veggies on different skewers based on their varied cooking times!

Chicken kabob marinade (great for fish as well)
serving: enough for 3 chicken breasts
-1/3 C. green olive tapenade (i just pulsed green olives)
-1/2 C. olive oil
-2 lemons – juice
-1 lemon – zest
-1 tsp red pepper flakes
-2 sprigs of fresh rosemary
-4 sprigs of fresh oregano
-3 cloves of garlic

Add everything together and coat meats. Season with salt and pepper. (watch for over salting with the olives) Grill for 10 mins. Done.

I found the Food Network recipe on their site:



  1. Jackie Hartson Said:

    Hey, what the heck is taponade??

  2. jamieott Said:

    good question…taponade is nothing, my misspelling. tapenade is, according to wikipedia: is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençal word for capers, tapenas (Occitan pronunciation: [taˈpenɔ]). It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.

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