Recipe By katplusgoll
Published Jul 10th
Prep 30m Cook 15m Additional 3h Ready In 3h 45m
Servings 4 servings Calories 243.2

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

Recipe 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

Cooking Directions

  1. 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. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Nutrition Facts

  • Calories 243.2
  • Carbohydrate 12.3 g
  • Cholesterol 84.5 mg
  • Fat 7.5 g
  • Fiber 1.8 g
  • Protein 31 g
  • Saturated Fat 4 g
  • Sodium 631.5 mg
  • Sugar 8.4 g


  1. 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. - Read more ...
  2. 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 - Read more ...
  3. Flavor was good but it definitely had some texture issues. I may try this again cutting down on the marinade time
  4. 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.
  5. One word BLAND!
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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.

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