Greek Chicken Kabobs
1 (8 ounce) container fat-free plain Greek yogurt
1/3 cup crumbled feta cheese
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
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 bell pepper, cut into 1 1/2 inch pieces
In a large shallow baking dish, mix the yogurt, feta cheese, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate at least 3 hours in the refrigerator.
Preheat an outdoor grill on high heat.
Thread the chicken, onion wedges, and bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers until the chicken is no longer pink and juices run clear.
We served it with a Greek salad, just a simple combination of romaine, cukes, kalamata olives, pepperoncini peppers, tomatoes, red onion, and feta cheese. I made a red wine vinaigrette with red wine vinegar, extra virgin olive oil, sugar, oregano, salt and pepper.
T and I love grilling out. Most apartment dwellers don't get the luxury of great outdoor space, but we are very lucky. We have the prettiest space outside complete with a lake, pool, fire pit, tables, and several grills.