Marinated Greek Chicken Kabobs

Marinated Greek Chicken Kabobs

175
katplusgoll 1

"This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!"
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Ingredients

3 h 45 m servings 243 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Reviews

175
  1. 263 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

Flavor was good, but it definitely had some texture issues. I may try this again cutting down on the marinade time

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, ...

We also did not make kabobs but put boneless, skinless chicken breasts into a freezer bag with all ingredients - used fresh rosemary and added a heaping tablespoon of garlic and kept all other i...

I did not make kabobs, but instead used the marinade (minus the feta) to coat chicken breats. Then I baked them. The yogurt kept the chicken amazingly moist! The spices and lemon were perfect. I...

Flavor was good, but it definitely had some texture issues. I may try this again cutting down on the marinade time

These were delicious! My husband said he didn't really taste the marinade, but I noticed a difference. We served with Mediterranean Greek salad found on this site and Pita Wedges and Tzatziki Sa...

After upping the spice content a bit with extra oregano, garlic, and lots of fresh rosemary, this recipe turned out great. My family loved it. I also added a bit more salt, as the yogurt can b...

The chicken was very well cooked and really retained the flavor of the marinade. I only added one tablespoon of lemon juice and it was still really lemony. I also added garlic and I thought it r...

One word, BLAND!

these were very good. Marinated for almost 24 hours. used 1 tsp. oregano and 1 tsp. basil. Other ingredients the same except for 1 extra clove of garlic. Skewered w/mushrooms, fresh pearl on...