I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Mediterranean Chicken Kebab

Mediterranean Chicken Kebab


Harissa hummus makes a great dip for this juicy skewer.


"Savory olives and sweet sun-dried tomatoes are the perfect combo to accent these chicken skewers," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox, who suggests serving them over quinoa for an extra-hearty lunch.

This recipe is part of our meal prep series. Click here for all the details.

For The Kebabs

  • 1 chicken breast, cubed

  • 2 1-inch chunks radicchio

  • 3 Kalamata olives

  • 3 sun-dried tomatoes

  • 2 1-inch cubes feta

  • 4 ½-inch slices eggplant

  • Extra virgin olive oil

  • Sea salt

  • Lemon juice and zest

  • Black pepper

  • 2 tablespoons harissa hummus

  • Rosemary oil

  • ½ cup quinoa, cooked

For The Salad

  • 1 large handful arugula

  • 1 handful radicchio

  • 1 Persian cucumber, sliced


  1. Using a 12-inch wooden skewer, arrange kebab in this order: chicken, radicchio, chicken, olive, sun-dried tomato, feta, chicken, eggplant, sun-dried tomato, radicchio, chicken, feta, eggplant, olive, chicken, eggplant, sun-dried tomato, chicken, eggplant, olive.

  2. Drizzle kebab with olive oil, then sprinkle with salt and pepper.

  3. Roast at 450 for 15 minutes.

  4. Remove from the oven and sprinkle with lemon juice and fresh lemon zest.

  5. Store in an airtight container in the fridge alongside hummus in a small side container.

For The Side Salad

  1. Combine all ingredients in an airtight container and store in fridge.

At Your Desk

  1. Dress side salad with rosemary oil from your condiment kit.

  2. Warm quinoa in the microwave for 45 seconds.

  3. Warm kebab in the microwave for 1 minute and serve with quinoa, salad, and harissa hummus.

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