Yogurt works magic in a marinade…it must be the lactic acid which tenderizes this chicken so nicely…and the garlic, feta, rosemary and Dijon add fabulous flavor. I copied this recipe for Chicken Kebabs from a television show at least 15 years ago…and have upped all the seasonings from the original. If your garden has an abundance of rosemary, go ahead and strip a few sprigs to use as skewers…the fringe at the end will most likely char and burn if your BBQ master is anything like my hubby, but the rosemary flavor will permeate the chicken from the inside out. You may want to pre-poke the meat and veggies before threading them on the herby stems. If you don’t want to go to the extra effort, traditional skewers work just fine.
1 cup plain Greek yogurt
1/4 cup crumbled feta cheese (French feta preferred)
1 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
2 tablespoons Dijon mustard
3-4 thinly sliced scallions
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6- 8 boneless, skinless chicken breasts, each cut into 6-8 cubes
Zucchini, red bell pepper, red onion chunks, optional
Rosemary sprigs with most of leaves removed to use as skewers, optional
Mix yogurt, feta, garlic, rosemary, Dijon, scallions, salt and pepper. Marinate chicken cubes in mixture at least one hour and up to 8 hours. Skewer chicken on metal, wooden or rosemary skewers alternating with zucchini slices, red bell pepper and onion if desired. Grill till meat is cooked.