This is probably one of my all-time favorite chicken marinades. It had been a while since I made it, and I had forgotten how good it was! I can’t remember where I initially got this recipe, or if the recipe that I have is the original or my own – either way, it’s outstanding!
Marinated Greek Chicken Kabobs
1 cup plain yogurt
1/3 cup crumbled feta
1/2 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 teaspoons dried oregano
2 teaspoons dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1-1.5 pounds chicken, cut into bite-sized pieces
1 red onion, cut into wedges
1 large green bell pepper, cut into wedges
1 zucchini, sliced into 1/4-inch rounds
1 yellow squash, sliced into 1/4 -inch rounds
1. Mix together all of the marinade ingredients in a large bowl or gallon-sized ziploc bag. Add in chicken, coat well, then marinate in the refrigerator for 2-6 hours.
2. Preheat the grill or barbeque to high heat.
3. Stack the chicken and vegetables alternately on the kabob sticks, making sure not to crowd the stick. (I usually do about 4 pieces of chicken, and 4 veggies per stick)
4. Grill the skewers on the pre-heated grill until the chicken is cooked through.
*You could also bake these in the oven. I would assume 375-degrees for about 15 minutes or so? Just a guess though – check to make sure they are done!