Marinated Greek Chicken Kabobs Recipe -
Marinated Greek Chicken Kabobs Recipe
  • READY IN ABOUT 4 hrs

Marinated Greek Chicken Kabobs

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    3 hrs 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jun 06, 2007

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

Aug 22, 2006

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 ingredients the same. When we were ready to grill the chicken we pulled it out of the freezer and let it thaw during the day...grilled the breasts and served them over brown basmati rice, sprinkling feta over all. It really had an awesome pungent flavor that we loved! Thanks for the recipe!

Aug 01, 2006

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 also stuffed the breasts with some feta, and 15 minutes before pulling it from the oven I sprinkled feta on top. Delicious!!!

Feb 26, 2006

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 Sauce (from this site). Delicious Meal and got many comments.

May 20, 2008

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 be pretty sour. The yogurt makes the chicken incredibly moist, but be very careful not to overcook the chicken on the grill or it can get pretty dry.

Nov 26, 2006

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 really added to the flavor. The one complaint I would make is that there was too much feta.

Sep 18, 2006

One word, BLAND!


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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