These Feta Chicken Kabobs have been a family favorite for years! Marinating the chicken in a mixture of yogurt, rosemary, garlic and feta makes for a tender, delicious entree!
Feta Chicken Kabobs
The enticing aroma of garlicky chicken permeates the air when these kabobs hit the grill. Biting into the tender meat flavored with garlic, Dijon and feta satisfies all the senses. These Greek inspired Feta Chicken Kabobs are truly winners.
Well, I’m afraid I’m not going to make it to Greece anytime soon, so instead, I’m bringing Greece to my house! Recipes can transport you across the globe to dine on flavors found across Europe, Asia and the Americas. With a quick search on your computer, you can now make so many amazing dishes at home like these Mediterranean chicken kabobs.
Tips for Making These Tender Chicken Kabobs
There are twofold advantages from utilizing a marinade, to infuse flavor and to tenderize. These chicken kabobs illustrate both beautifully.
- PRO-Tip: Yogurt does an amazing job tenderizing chicken. Whether it’s an enzyme or the calcium, the jury is still out. Just make sure your chicken spends at least a couple hour up to overnight the yogurt based marinade so it can work its magic.
- Having a flavorful marinade is imperative, too. Though the flavors won’t infuse deeply into the meat, it will create an amazing, flavorful crust on these kabobs.
- Don’t over-cook these feta chicken kabobs or the chicken will be dry. Not as dry as if you didn’t marinate them, but you’ll want to grill just until the chicken loses the pink hue internally, or to about 160 degrees.
- Also, note that if you use wooden skewers, you should soak them in water for about a half hour to prevent them from incinerating on the grill!
What’s the Difference Between Chicken Kabobs and Kebabs?
If you’ll search this blog you’ll find a couple kabob recipes and one lonely kebabs recipe. In my mind, they’re both names for skewered meats, sometimes with vegetables and aromatics, which are grilled. Originating in the Middle East, there are now numerous varieties featuring different meats and flavors. Spelling this dish “kabobs” is primarily found in North America.
Check Out More Kabob and Skewer Recipes:
- Grilled Margarita Shrimp Kebabs from A Farm Girl’s Dabbles
- Marinated Greek Lamb Kebabs
- Fruit Kebabs with White Chocolate Dip
- Beef Teriyaki Kabobs
- Honey Glazed Chicken Kabobs
- Antipasto Skewers
- Melon and Prosciutto Skewers
- 1 cup plain Greek yogurt
- 1/4 cup crumbled feta cheese (I've found a French feta I adore)
- 1 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons Dijon mustard
- 3-4 thinly sliced scallions
- 1/2-1 teaspoon kosher salt, to taste
- 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.
Total time does not include marinating.