Description
This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 3 hrs 45 mins
Servings: 4