This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!
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!
Read MoreFlavor was good, but it definitely had some texture issues. I may try this again cutting down on the marinade time
Read MoreOh, 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!
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!
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!!!
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 Sauce (from this site). Delicious Meal and got many comments.
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.
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.
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 onions, sweet red and green peppers. Present nicely. Very tender. thanks for this recipe. I think I prefer the marinade for Hawaiian chicken kabobs a bit better and more tender.
Excellent as an appetizer using chicken tenderloins. Also, I stripped fresh rosemary branches of all their leaves except the last 3 inches, using them as skewers. For presentation, I used the stripped leaves as a bed of greenery, placing the skewers on top and garnishing with red onion rings and lemon slices. Huge hit at the party!
My boyfriend and I greatly enjoyed this recipe. I don't have a grater, so I had to leave out the lemon zest. I never would have thought to add feta to a marinade, but it was delicious. We might try adding a little garlic next time because we like it, but the recipe was wonderful without it too. Thanks for sharing!
One of my family's favorite recipes. I don't make kabobs, just grilled chicken breasts. Outstanding paired with coconut curried rice and green bean and feta salad.
We loved this! So tangy and flavorful. I used Greek yogurt (natch), only 1 tsp. oregano and 1/2 tsp. rosemary. This was just the right flavor for us. The red onion and green pepper went perfectly and made for a very colorful kabob.
Very tasty. I didn't have chicken breast, so I used thigh meat and just grilled them without kabobing them. Will make again.
Terrific Recipe. Chicken was so moist and the flavor was great. Even my wife who hates chicken cooked on grill loved it. I did substitute Vanilla Yogurt for the regular Yogurt and Lime juice for the Lemon Juice. Very Very good. If you like chicken and any kind of cheese you should try this recipe.
I love kabobs and I think I have tried everyone on this site. This is one of my favorties! It goes really will with pita pizzas. I also like to marinate the veggies with the meat and I add in mushrooms.
Try this recipe with chicken thighs rather than chicken breasts and just grill, don't make them into kabobs. You can roast the peppers and onion on the grill as well - WAAAAAAY tastier!!!
This was a great marinade! I made the marinade as instructed, and then put the chicken pieces in a ziploc container for about 6 hours, mixing them a couple of times throughout the day. The kabobs I made using red onion, green and red bell peppers, and mushrooms. Once cooked, I let them sit for a few minutes, then removed them from the skewers into a large serving bowl -- everyone had seconds! I will use the marinade for chicken in the future for sure!
Overall, this recipe was good. Kids and family liked it. However, I do think the yogurt and lemon juice changed the texture of the chicken breast and made it a bit "mushy". It maybe better for dark meat. Also, it was a bit bland; next time, I will add some paprika and garlic and a bit more salt.
Excellent! Used regular organic greek yogurt and added tomato paste and basil like other reviewers suggested and marinated overnight. I then seasoned roughly chopped red onion, mushrooms and green peppers with salt and steak seasoning and skewered them with the chicken and grilled on the BBQ. Turned out fantastic!
This dish has been made a few times in our home and every single time we cannot believe how delicious it turns out. I add the sundried tomatoes with fresh basil to the feta and also use fresh oregano and rosemary as it is plentiful in our garden from June until October. I marinade all day but have done it shorter. This is my very favourity Chicken Kabob recipe. Thanx Katplusgoll ...
The inner kabob chicken pieces were moist, but the ends got dried out. I don't think I'm a huge fan of the flavor or using yogurt as a marinade.
This is an awesome recipe!!! I added fresh dill to the marinade and marinaded the chicken for about 18 hrs. I didn't have a grill so I cooked them in the oven at 350 - took awhile, nearly an hour. They were wonderful and definitely have a nice Greek flavor.
Other than broiling instead of grilling, I made these exactly to recipe, and they were wonderful. I'm a professional and not too many things WOW me, but when these popped up in my mailbox, I was looking for something for a luncheon for 15, and these fit the bill. Congratulations on your fabulous featured recipe, and thanks for posting!
Excellent. Served with greek style potatoes fron this site. I am not sure which we liked better the potatoes or chicken. Make sure not to over marinate the chicken or it will have a weird texture. Next time will try putting marinade in blender as another reviewer suggested. We will definetly be making again.
Wow! This was a big hit! I never realized what yogurt could do to chicken. This was incredibly moist, tender, and juicy with just the right amount of herbs and spices. I opted to use fat free plain greek yogurt along with fat free feta cheese and chopped sun-dried tomatoes and fresh basil. I couldn't resist adding a little fresh minced garlic and a couple of sprigs of fresh rosemary. I threw everything into a ziploc bag (minus the veggies) and let the chicken marinate for three hours. I skewered the veggies separate from the chicken as they cook at different rates. Overall, very tasty!
Very good recipe. I let it marinate for more than three hours, didnt hurt the flavor. The thing that was tuff, trying to figure how much tomatoes to use
wow this chicken was so moist and full of flavour! I almost wished that I left out the veggies and did all meat! lol. this is a simple and tasty marinated that I will use again and again!
Absolutely delicious. I substituted whole mushrooms for the green peppers and served warm pita wedges and cool tzatziki on the side. Perfect warm weather meal!
delicious! skipped the veggies on the kabobs- just put en and served with authentic greek salad (no lettuce!)
This was a great recipe! I would never have put these ingredients together, but they really worked. I added a little bit of white wine and some minced garlic and shallots that I had on hand from another recipe. I left out the lemon zest, but I should have added it to give it a stronger lemon flavor. I sprinkled on some extra rosemary and oregano before I put it on the grill. The feta and yogurt coated the chicken and kept it moist, but I should have oiled the grill more before I cooked it. The chicken stuck a bit. I grilled some shrimp also and served everything with some couscous.
Made this as written on the grill last night for dinner. Excellent!! Chicken kabobs were very moist and tender. Yes it has a different flavor- a bit tangy, but the wife and I thought they were great. Will make this again.
I didn't have the proper ingredients to follow this recipe to the letter, but stuck as close a possible. I marinated overnight. This was an amazing recipe. Great base to branch off of. We grilled over charcoal and the flavor was divine, the chicken extremely moist. Definitely a keeper.
Didn't make kabobs, but the marinade was perfect for just cooking thinly sliced chicken breast on the stovetop. I only had time to let it marinate for 2 hours, so I'm assuming it would be even better if left for longer. I served it with roasted grape tomatoes, sundried tomatoes, and steamed green beans on the side. I've been cooking for less than a year, so I'm still new at it, but my husband said this was "Absolutely Delicious!!" I agree :) Thanks for the recipe!
The chicken came out so moist! i left it overnight and it cooked up really fast the next day. I followed the recipe but i did not have the feta with the tomatoes and basil so I just used fresh basil with the feta. Ever since I tried this recipe, I have been a fan of using yogurt for marinating. I still can not believe I had not used it before =)
This is now a summer staple in our house. I double the yogurt and the Feta since we all love both of these ingredients in our family.
This chicken was really bland, and the yogurt burned onto the outside of the chicken. I will not make this again.
another great recipe!! I marinated overnight & they turned out superb> Wiil definately make thru out the summer. Served with toasted pitas with greek feta & olive spread (yum):)
This tasted off. I followed the instructions to a T. The vegetables were this dishes only redeeming quality.
This had a great flavor! Next time I will set aside some of the marinade to dip chicken in. Glad I found this one.
Incredible flavor, especially when served with lemon/olive oil basmati rice. Authentic-tasting recipe for those people who love Mediterranean style foods. I used Greek yogurt instead of plain and kept some aside for dipping. My husband declared it the best meal he'd had in months.
Very good. Unfortunately it rained and I had to cook them inside under the broiler but they were still delicious. Will be trying this again soon on the grill!
This should be called "lemon chicken kabobs". That was ALL I tasted! I might try making it again with quite a bit less lemon juice. I even had more chicken than it called for. Sorry!
Who would have thought using yogurt in a marinade? This was excellent. I made two minor changes which were so minor that they had no impact on the rating. First is that I threaded my meat and veggies on separate skewers so that I could control the cooking time on each. I prefer my veggies crisp tender and knew they would be overcooked for my liking if kept on as long as the chicken. The other change is that I added fresh mushrooms with my onion and bell peppers simply for the fact I had them on hand and I liked the idea of adding another texture to the finished dish. The feta did seem to get lost in the marinade so my one suggestion is to save it until the end and crumble it over the cooked chicken. This was an excellent recipe with tons of flavor. Thanks for sharing!
This was really good. Got thumbs up from everyone at the table. Very tender and flavorful. I opted out on adding the pepper and onion and put them in a Greek salad instead. I would like however, to figure out how much the feta cheese contributes to the recipe, as most of it gets thrown out with the marinade, which is a waste. I might experiment a bit with it to see how the feta can be used more efficiently in this recipe, and how much it matters; if it's the yogurt alone that makes the marinade, then simply adding a sundried tomato/basil seasoning instead may be enough.
Amazing. By far the best mariande we've tried on grilled chicken. We didn't have the flavored feta, but added dried basil from our spice rack to give it a similar flavor. We didn't have pita breads, so I heated some tortillas and had a great Greek taco! We let our chicken sit in the yogurt mixture for about 6 hours, and I think the chicken soaked up the flavor wonderfully!
This was so good! My husband always complains that kabobs don't have enough flavor but thought this recipe was wonderful. I didn't have feta cheese with basil and sundried tomatoes, but I did have each of those ingredients. So, I used 1/3 cup feta, about 1/3 cup sundried tomatoes and apprx 1 Tbs basil. I set some of the extra marinade aside in a separate container to serve with the kabobs after they were cooked b/c I always like to dip. Anyway, it worked out great! We were loving it and plan to make it again!
Another great recipe! One of my pregnancy cravings has been greek food, I just can't get enough. I figured I should try and make my own since we were spending a fortune at the Greek House here in town. haha This recipe hit the spot, I marinated my chicken all day and added garlic to the marinade. I used plain greek yogurt instead of the fat free yogurt. The chicken was so moist and flavorful. I served it with the greek roasted potatoes from this site and some garlic green beans. This recipe satisfied my craving!! I will be making it again!
These were a big hit at our house. They were fragrant and tender and my family gobbled them up. Used more chicken (almost a pound and a half), but the same amount of marinade. Sealed it in a zipper bag to marinate and there was plenty of marinade. Thanks for the great recipe. My daughter asked if we could have this every night for dinner!
Love this recipe. Chicken always comes out tender and flavors are wonderful. You can also use lime or lemon yogurt for an extra kick!
These were very good- a nice change of pace from the usual plain or teriyaki kabobs. The flavors were perfect for a hot summer night. The texture was a little funny.... but easy to overlook.
I was honestly surprised how well these came out. Chicken cooked perfectly and was moist and delicious. Flavor was great. They were a big hit at our bbq. I'm reviewing this now as I prepare to make it for the 2nd time. Definitely a keeper.
I didn't have all of the ingredients on hand, so I just marinated the chicken in juice from one lemon, lemon zest, two garlic cloves (minced), dried oregano, salt, pepper, extra virgin olive oil and 8 oz of fat free greek yogurt. I only had time to marinate for 2 hours and it was still amazingly delicious and moist.
I found and printed this recipe back in 2004. I've made it several times and love it! I just put all the marinade ingredients in a Ziploc bag and add the chicken and veggies to marinate. I add tomatoes as well. Instead of doing skewers, I just put everything in a grill basket, put on the grill and turning periodically, grill all together. It seems to hold some of the marinade this way and cook in more flavor. I typically serve with/over rice. It's good to read more reviews (there were only 5 when I printed the recipe-LOL). I'm having a party in a week and this is on the menu-- am going to try adding mushrooms and garlic. Enjoy!
So tender and delicious. I only marinated it for 2 hours - not overnight, and it already had so much flavor. I can't imagine it tasting better if I marinated it overnight, because it was already to die for. I added a little bit of olive oil and a couple tablespoons of yellow mustard to the marinade and I am so glad I did!! Definitely try to add a little mustard - it gives the chicken that extra flavor!
I searched high and low for a greek chicken kabob recipe..Very hard to find..Thanks for sharing!
I made this with several changes. I used garlic & herb feta instead of sundried tomato feta, cut the lemon juice to 1 tb, and added a dash of basil & garlic salt. I also marinated it overnight and used the thin cut boneless breast filets as they cook faster and you get more flavor on them since they're thinner. They came out fabulous. Soft, juicy, and full of flavor. This one's a keeper.
Wow! These are EXCELLENT!!! My fiance and I hung around home this holiday weekend (we're saving for a wedding, so no out of town trips for us). We hadn't grilled all weekend, nor had I prepared a meal (I like to spend time in the kitchen when I have time). This was the best of both worlds - I got to try a new recipe and my fiance got to grill! I pretty much followed katplusgoll's directions to the letter execept for two substitutions (because it was all the store had available). First, I subbed Mediterranean feta for the sun-dried tomato & basil variety (this blend also included chopped black olives) and second, I subbed a 5 oz. container of plain Greek yogurt for the 8 oz. container of regular yogurt called for. Neither were big enough changes to make a noticeable difference, IMHO. I also prepped everything this morning and allowed my chicken to marinate 5-6 hours. I think this contributed to the tender texture (and boy was it tender!). Oh, and I used red bell pepper instead of a green one (personal preference). Altough these turned out really well, I do think next time I'll blend all marinade ingredients to incorporate the feta (great idea, Starlet!) and save some of the marinade for a dipping sauce (as is, I had a lot left, but I tossed it since my chx. marinated in it). Served alongside Cat Lady Cyndi's herbed Greek potatoes with feta and a warm loaf of rosemary olive bread (from my grocer's bakery), this was an AWESOME summer meal. Thanks for sharing, katplusgoll! :-)
Excellent. I can't imagine how anyone could say these didn't have any flavor; the meat was *very* flavorful to us! Loved the combination of flavors and the lemon was just the right amount... it was there, but didn't overpower anything else. The only change I made was to omit the onion wedges from the kabobs out of personal preference. Thank you!
Fantastic marinade - very tasty. I used boneless dark meat sections and it turned out moist and delicious. I don't like green peppers so I substituted zucchini on the skewers. I'll definitely make this one again.
This was delicious...I made extra "yogurt marinade" and served it on the side as a dipping sauce for the chicken. I also added a lot of garlic to the marinade. Served with a tomato/onion/cucumber salad (marinated in olive oil, lemon, and spices) and grilled pita bread with hummus.
This dish was amazing. I made it for a bbq over the summer. Didn't want the plain hamburgers/dogs.... I made extra sause and used it as an appetizer with pita pieces... yummy
GREAT flavor!! Added some garlic was the only change I made. Made Greek salads as a side, family loved it!
I thought this recipe was great! The chicken was flavorful and fantastic. If people find it bland, I think it's because they didn't marinate long enough.
I made this recipe and i just about fell over. it is that good.
Loved this! Finally a kabob recipe that is different. Great with just a Greek salad. We did find that we needed to separate the chicken pieces from each other to get the middle ones done before the end ones were overcooked- but that was our fault. Thanks for sharing this one. We will be making it forever.
my sister made these from this site and they were great! throw them on the grill and it was a perfect light summer meal.
I thought theses were really good. My husband like them, but said to cut back on the lemon. I think it had the perfect amount of lemon, but I will cut back next time to please everyone. It could be because I marinated overnight? Really good recipe. Thanks
very very good. The most moist chicken I ever made. I let them sit overnight and that definately helped. I brushed the remaining marinade over the chicken as it was cooking to give it extra flavor. My guests all want the recipe. I added grape tomatoes to the kabob.
I was looking for a great greek marinade and this is it! I used it on boneless, skinless chicken breasts, marinated them overnight and cooked them on the grill. I served the chicken along side Orzo with Parmesan and Basil from this site + a vegetable and it was a fantastic meal. The family loved it.
Family favorite... We cut the chicken in small bite size pieces and it absorbed the flavors very well. BBQ and keep the stove off. We doubled the recipe and will enjoy again the next day. Easy recipe for the children to make.
These were much better and more flavorful than I thought they'd be! The feta cheese is SOOOO good in this recipe, just don't over grill the chicken!
We really enjoyed this! I followed the recipe exactly and the chicken came off the grill moist and tender with a delicate lemon flavor. I added fresh baby portabellas and thick slices of zucchini to the kabobs, also. Served with a greek salad and grilled corn on the cob. Very good!
This was just wonderful! Being from the South, I used Vidalia onions on the kabobs - delicious!
these were overall very good and different, I think it may need a little more zip or zest! But I will definately do these again!!!!!!!
I will be making these again. First time marinating with yogurt. It tasted great. Think next time I wil make sure the pepper and onion get some of the sauce too. My chicken had excellent favor. Really well done.
This was WONDERFUL!! I must admit, did not have high expectations as I have marinated in a yogurt based marinade before and found the chicken doesn't usually pick up the taste. Not the case with this one! It was fabulous. My extremely finicky 10 yr old who just about cries or whines EVERY night at dinner (I am not exaggerrating) even ate it and said it was good! My only regret is that I mindlessly put the skewers on the grill without oiling it or at least spraying olive oil on the kabobs themselves and I ended up losing half the chicken as it was stuck to the grill. I can't wait to make this for company! BTW, my 6 yr old and I enjoyed dipping the chicken in tzatiki sauce :o)
These were great! After I grilled them I took them off the kabob and put them in a baking pan, and briefly broiled them with a little Feta cheese and black pepper on top. They were great! I pared them with Greek honey balls for desert. Yum!
This chicken was so delicious and my gang including visiting extended family all loved it. The yogurt kept the chicken so moist and with the addition of my usual garlic and onion powders, it was very flavorful. Quick, easy and so yummy! Thank you!
This was really good! I used a little bit of the marinade for dipping sauce. Yummy! I just used regular feta, but I bet it would be better with the sun dried tomato.
This was good but I was expecting a little more flavor. The family liked it but it just seemed like something was missing.
Very moist and tender. So good. Next time I would add garlic and cut back a bit on the lemon juice. But all in all very tasty.
This was a good marinade. I actually baked the chicken seeing the propane tank on the BBQ was empty! And still came out yummy!
I was planning a dinner for our parish priest this past weekend. I wanted a greek theme. This marinade is truly awesome. It was so good that my husband even commented on how good the meal was! I marinated both chicken and lamb (for kabobs)using this recipe and I kept the meat in the fridge, overnight, in freezer baggies. The meat was so tender! Some of the best lamb I've ever eaten (and mediterranean food is my favorite) Thank you, thank you, thank you for submitting this recipe.
This is an absolutely wonderful recipe. I've made it 3 times and it's no fluke-every time it comes out just as good as the last time. Have served it to company and it was gobbled up. I serve it with some Uncle Ben's chicken flavored rice and some tzatziki sauce and it is out of this world! Could probably be served in a pita and would be equally as good. Very flavorful.
So good and so easy! Perfect summer grill food. I used red pepper instead of green, as I like grilled red peppers better. I also added mushrooms to the kabobs, as corks on each end. The marinade was very good. Next time I might rub the left over marinade on the vegetables, because there was so much left and it was so tasty, almost a shame to throw away My husband (who does most of the cooking) was very impressed with me. This is a sure keeper!
This marinade was fantastic. My whole family loved it. As a vegetarian I made veggi kabobs with the marinade and it is fntastic on broccolie.
This is great. A new summer favorite. Full of flavor for only marinating for 3 hours. I served this on rice pilaf with tzatiki. Perfect.
