Yogurt (and feta) in a marinade? How weird, I thought. I'm glad I continued despite my reservations because these were the tastiest chicken kebabs ever! (Well, of their kind anyway. I've made some other yummy kebabs- just different though!) I let them sit marinating in the fridge all day (8 hours). They remained super moist after grilling and the flavor was insanely good! The veggies don't need any enhancing- just to be grilled and simultaneously stuffed with the chicken in a fresh hot pita! Oh, and the Tzatziki sauce is a must! It's cool, creamy, and mild and you'll end up slathering it on everything! Dustin didn't realize Tzatziki is actually Greek - he thought Pita Pit invented it! We're always learning something new in our kitchen!
Greek Chicken Kabobs
INGREDIENTS
8 oz. plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes (I used plain feta and added 1/2 tsp dried basil to the marinade)
1/2 tsp. lemon zest
2 Tbsp. fresh lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed dried rosemary
1 lb. 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 inch pieces
1 large red bell pepper, cut into 1 inch pieces
DIRECTIONS
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 for at least 3 hours in the refrigerator.
2. Preheat an outdoor grill or an indoor grill pan for high heat.
3. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers (If they are wooden they need to be soaked in water for 20 minutes first to prevent burning). Discard remaining yogurt mixture.
4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. Serve with Tzatziki sauce in warm pitas or over a bed of rice.
Tzatziki Sauce
INGREDIENTS
8 oz. plain Greek yogurt
1/2 cucumber, peeled, shredded and squeezed to remove the excess moisture
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
dash of dried dill (or use fresh)
salt and pepper, to taste
fresh mint, to garnish (optional)
DIRECTIONS
1. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
Serves 4.
(Adapted from All Recipes)
INGREDIENTS
8 oz. plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes (I used plain feta and added 1/2 tsp dried basil to the marinade)
1/2 tsp. lemon zest
2 Tbsp. fresh lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed dried rosemary
1 lb. 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 inch pieces
1 large red bell pepper, cut into 1 inch pieces
DIRECTIONS
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 for at least 3 hours in the refrigerator.
2. Preheat an outdoor grill or an indoor grill pan for high heat.
3. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers (If they are wooden they need to be soaked in water for 20 minutes first to prevent burning). Discard remaining yogurt mixture.
4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. Serve with Tzatziki sauce in warm pitas or over a bed of rice.
Tzatziki Sauce
INGREDIENTS
8 oz. plain Greek yogurt
1/2 cucumber, peeled, shredded and squeezed to remove the excess moisture
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
dash of dried dill (or use fresh)
salt and pepper, to taste
fresh mint, to garnish (optional)
DIRECTIONS
1. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
Serves 4.
(Adapted from All Recipes)
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