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Marinated Greek Chicken Kabobs

Marinated Greek Chicken Kabobs

Name: Marinated Greek Chicken Kabobs
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) container fat-free plain yogurt; ⅓ cup crumbled feta cheese with basil and sun-dried tomatoes; ½ teaspoon lemon zest; 2 tablespoons fresh lemon juice; 2 teaspoons dried oregano; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ 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

Rating: 4.41 stars

306 Ratings
203 Reviews
29 Photos

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

By katplusgoll

Recipe Summary

prep:

30 mins

cook:

15 mins

additional:

3 hrs

total:

3 hrs 45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 2

Preheat an outdoor grill for high heat.
Step 3

Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Step 4

Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Nutrition Facts

Per Serving:

243.2 calories; 31 g protein; 12.3 g carbohydrates; 84.5 mg cholesterol; 631.5 mg sodium. Full Nutrition

Reviews (203)

Most helpful positive review

Baricat

03/26/2009

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! Read More

Helpful

(277)

Most helpful critical review

Matt Grifo

06/06/2007

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

Helpful

(60)

306 Ratings

5 star values: 202
4 star values: 56
3 star values: 25
2 star values: 17
1 star values: 6

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Baricat

03/26/2009

Helpful

(277)

seattlecooks

08/22/2006

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! Read More

Helpful

(164)

Kofa

08/01/2006

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!!! Read More

Helpful

(119)

Matt Grifo

06/06/2007

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

Helpful

(60)

JennP

02/26/2006

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. Read More

Helpful

(43)

ANJALI722

05/21/2008

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. Read More

Helpful

(41)

holly

11/26/2006

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. Read More

Helpful

(28)

LynnInHK

09/19/2006

One word BLAND! Read More

Helpful

(28)

TUNISIANSWIFE

07/04/2006

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. Read More

Helpful

(27)

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Nutritional Information

Marinated Greek Chicken Kabobs

Servings Per Recipe: 4
Calories: 243.2

% Daily Value *

protein: 62 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 12 %

saturated fat: 20 %

cholesterol: 28 %

vitamin a iu: 6 %

niacin equivalents: 129 %

vitamin b6: 46 %

vitamin c: 68 %

folate: 8 %

calcium: 26 %

iron: 9 %

magnesium: 17 %

potassium: 14 %

sodium: 25 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.