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!"

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

SERVINGS

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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

What to Drink?
	Sauvignon Blanc
	The Vodka Collins
	Iced Tea III

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 mar. 26, 2009 by Baricat

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.

Baricat
mar. 26, 2009

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. Thank you for an absolutely stupendous recipe. Edited: Subbed lime zest and juice for the lemon - spectacular!

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