That Skinny Chick Can Bake
Grilled Feta Chicken Kabobs on a white serving tray

Feta Chicken Kabobs

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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!

Grilled Feta Chicken Kabobs on a white serving tray

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! This week’s Sunday Supper team will transport you across the globe to dine on street food found from Europe to Asia to North America. You can make all these amazing dishes at home.

Feta Chicken Kabobs from above with a Greek salad

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.

  • Yogurt does an amazing job tenderizing this 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!

Street Food from Around the World

Look at all these amazing recipes from the Sunday Supper crew.  Do you see any of your favorite street foods on the list?  What are some of your personal favorites that you don’t see? Thanks to my friends Heather over at Girlichef and Bea from The Not So Cheesy Kitchen for co-hosting this week.

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos


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Feta Chicken Kabobs

A terrific feta, garlic and rosemary marinade that’s fabulous on chicken!

  • Author: Liz Berg
  • Prep Time: 10 mins
  • Cook Time: 20 minutes
  • Total Time: 10 mins
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Grilled
  • Cuisine: Greek-American, American


  • 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
  • 34 thinly sliced scallions
  • 1/21 teaspoon kosher salt, to taste
  • 1/4 teaspoon freshly ground black pepper
  • 68 boneless, skinless chicken breasts, each cut into 68 cubes
  • Zucchini, red bell pepper, red onion chunks, optional
  • Rosemary sprigs with most of leaves removed to use as skewers, optional


  1. 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.
  2. Grill till meat is cooked.


Total time does not include marinating.

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53 comments on “Feta Chicken Kabobs”

  1. Wow, it seems like both of us have kabobs on our minds! I love the flavors that have enhanced the chicken on these kabobs, Liz . . . I can ‘feel’ the essence of Greece!


  2. Pingback: Poutine for Global Street Food #SundaySupper

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