July 21, 2025
Greetings!
Some of you may already know me from the
Thrifty Tips newsletter and PulseTV videos I write.
Starting today, I’ll be taking over The Daily Recipe from Marzee, who is retiring. Since I love to eat and talk about food, I happily volunteered to step in and keep the recipes coming.
Marzee's Corner will become
Extra Toppings. Here I'll share tips, ideas, readers comments and more!
No doubt, Marzee has left me with some big shoes to fill. So let’s jump right in with one of my favorite kinds of meals: a kabob. There’s a reason I’m starting with the Greek Kabob, and I’ll share the story below. Believe me, it’s a good one and it’s true.
Be Well,
Anisa
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Today's Recipe: Marinated Greek Chicken Kabobs
About six years ago, I set out to learn more about my heritage. After my mom passed away, I started looking into her roots. She was born in West Virginia, but her parents and some of her siblings were born in Chania, on the island of Crete in Greece. Visiting Greece had always been on her bucket list, so I decided to go.
To make a long story short, that trip changed everything. I discovered that my grandparents lived in Crete during the time of the Ottoman Empire. For years, we believed we were Turkish, since the Turks ruled Crete back then. But while tracing our family records, I found out that when my grandfather immigrated to the U.S., his last name was changed from Binnakis to Bine. Turns out, I’m almost 50 percent Greek!
Probably more than you wanted to know, but I had to share. Yasas to all my fellow Greeks, and hello to everyone else!
INGREDIENTS:
- 1 (8 ounce) container fat-free plain yogurt
- 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed dried rosemary
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1 large red onion, cut into wedges
- 1 large green bell pepper, cut into 1 1/2 inch pieces
DIRECTIONS:
Step 1: In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Step 2: Preheat an outdoor grill for high heat.
Step 3: Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Step 4: Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
Try It ∓ Tell Me:
Make this one? Have a tip or twist? Hit reply and share... I love reading your ideas.
Extra Toppings: Double Skewer Trick
If you've ever tried to flip kebabs on the grill only to have the meat or veggies spin in place, you're not alone. Here's a simple fix: use two skewers instead of one.
Thread your ingredients onto two parallel skewers about an inch apart. This keeps each piece locked in place so you can flip the whole thing easily. No slipping, no dropping, and everything cooks evenly. It works like a charm for chicken, shrimp, or anything that tends to roll around.
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