Marinated Greek Kebabs

The feta with basil and tomatoes adds a distinctive flavor, but the recipe is just as good with plain feta because it's such a sharp cheese.

Yield: 4 servings (serving size: 1 skewer)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 45.1g
  • Carbohydrate: 11.5g
  • Fiber: 1.8g
  • Cholesterol: 106mg
  • Iron: 2mg
  • Sodium: 562mg
  • Calcium: 183mg

Ingredients

  • 1 (8-ounce) carton plain fat-free yogurt
  • 1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary, crushed
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 large red onion, cut into 8 wedges
  • 1 large green bell pepper, cut into 1 1/2-inch pieces
  • Cooking spray

Preparation

  1. 1. Combine first 8 ingredients in a medium bowl, stirring well with a whisk. Add chicken, tossing to coat; cover and marinate in refrigerator 3 hours.
  2. 2. Prepare grill.
  3. 3. Cut onion wedges in half crosswise. Remove chicken from yogurt mixture, discarding yogurt mixture. Thread chicken, onion chunks, and bell pepper pieces evenly onto 4 (12-inch) skewers, alternating chicken and vegetables.
  4. 4. Place skewers on grill rack coated with cooking spray. Cover and grill 15 minutes or until done, turning twice.
  5. carbo rating: 10
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