Marinated Greek Chicken Kabobs
This is a chicken kabob recipe that I love to share! Plan to marinate for 3 hours. Serve with Greek rice!
Dovetailing tip: Remember that you have already cut up your bell peppers when preparation was done for Meal 3.
|1 (8-ounce) container||plain yogurt|
|1/3 cup||crumbled feta cheese with basil and sun-dried tomato|
|1/2 teaspoon||lemon zest|
|2 tablespoons||fresh lemon juice|
|2 teaspoons||dried oregano|
|1/4 teaspoon||ground black pepper|
|1/4 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|
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.