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Marinated Greek Chicken Kabobs

SUBMITTED BY: KGOLL1 PHOTO BY: Allrecipes

"This is a chicken kabob recipe that I would love to share! Need to marinate for 3 hours!"

RECIPE RATING:

Read Reviews (56)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	3 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

FOOTNOTE

Approximate Grilling Times for Chicken and Poultry

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REVIEWS

Reviewed on Jun. 6, 2007 by Grifo

Flavor was good, but it definitely had some texture issues. I may try this again cutting down... MORE

Reviewed on Aug. 22, 2006 by seattlecooks

We also did not make kabobs but put boneless, skinless chicken breasts into a freezer bag with... MORE

Reviewed on Jun. 22, 2008 by Baricat

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Baricat
Jun. 22, 2008

Oh, my freakin' WORD!!!!! What a fabulous flavor! This takes chicken over the edge of extraordinary taste. I would have never thought in a gazillion years of using yogurt as a marinade vehicle, but it's nothing short of genius. Maybe this hyperbole is owed, in part at least, to the wonderful fresh herbs I grow. One of the fringe benefits of living in Florida - they grow like weeds, so there's always plenty to be used. I only had straight feta, so laced it liberally with fresh minced basil from the garden and a spoon of tomato paste. It lent a lovely, light salmon-pink blush to the chicken. Added chopped fresh rosemary, oregano and parsley leaves which, together with the basil, punctuated the pinkish marinade profusely with flecks of bright green. I was going to add some crushed garlic, but knowing that garlic is such an assertive flavor that can tend to take over, I wanted to give this a shot first [almost, that is, since I didn't have the basil and sun dried tomato feta] as written. So I stuck to the ingredients in the recipe, and was richly rewarded. No garlic needed, and the verdict is I don't even want to add it in subsequent efforts. I found the lemon flavor to be the perfect foil for the yogurt, and it played off the oregano masterfully. We're not big pepper people, so I substituted mushrooms on the skewers. The next time I will marinate them, as well, in the lovely mixture. Thank you for an absolutely stupendous recipe, no doubt one I'll reach for time and time agai

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6 users found this review helpful

Oh, my freakin' WORD!!!!! What a fabulous flavor! This takes chicken over the edge of... MORE

Reviewed on Sep. 18, 2006 by LynnInHK

One word, BLAND! MORE

Reviewed on Feb. 26, 2006 by NAPARKER

These were delicious! My husband said he didn't really taste the marinade, but I noticed a... MORE

Reviewed on Nov. 26, 2006 by holly

The chicken was very well cooked and really retained the flavor of the marinade. I only added... MORE

Reviewed on Aug. 1, 2006 by Marikofa

I did not make kabobs, but instead used the marinade (minus the feta) to coat chicken breats.... MORE

Reviewed on Mar. 28, 2006 by ALLYSONJANE

My boyfriend and I greatly enjoyed this recipe. I don't have a grater, so I had to leave out... MORE

Reviewed on Jul. 2, 2005 by BlondeCook

This should be called "lemon chicken kabobs". That was ALL I tasted! I might try making it... MORE

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