Grilled Greek Chicken Kabobs with Feta Dill Sauce
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 to 14 kabobs
  • 1-1/2 pounds boneless skinless chicken breast cubed
  • 1 8 ounce package cremini mushrooms, washed
  • 2 zucchini halved and sliced
  • 2 red bell peppers seeded and chopped into big pieces
  • 1 small red onion halved and thickly sliced
  • 12 to 14 wooden or metal skewers
Greek Marinade
  • 3/4 cup olive oil
  • 1 tablespoon Greek seasoning
  • 1 teaspoon dry thyme
  • 1 teaspoon dry rosemary
  • 2 teaspoons minced garlic
  • 1 lemon juiced
  • 1/2 teaspoon salt
  • fresh ground black pepper
Feta Dill Sauce
  • 3/4 cup non-fat plain Greek yogurt
  • 1/4 cup light or regular mayonnaise
  • 1/4 cup crumbled feta
  • 1/2 lemon juiced
  • 1/2 teaspoon minced garlic
  • 1 to 2 tablespoons fresh chopped dill or 1 to 2 teaspoons dry dill weed
  • salt and fresh ground black pepper to taste
  1. Soak wooden skewers in water for at least 30 minutes in advance of assembling kabobs.
  2. Combine marinade ingredients in a measuring cup or small bowl and set aside.
  3. Place cubed chicken in a gallon sized resealable plastic storage bag. Pour half the marinade over the chicken, seal the bag and turn the bag several times to distribute the marinade. Repeat this process in a separate bag with the vegetables and remaining marinade. Refrigerate the chicken and veggies for 3 to 6 hours.
  4. Meanwhile, combine ingredients for Feta Dill Sauce in a small bowl. Cover and refrigerate until ready to serve.
  5. Prepare grill and while it is heating thread the marinated chicken and veggies onto the water-soaked skewers. I usually use 3 cubes of chicken per skewer and alternate with a mixture of the vegetables. Grill kabobs over low heat, turning occasionally until chicken is thoroughly cooked and vegetables are tender.
  6. Serve with Feta Dill Sauce.