I absolutely love Greek food; however I really didn't grow up cooking it. It wasn't until Will and I started eating at some fabulous Greek restaurants here in Germany (I know, go figure right???!!) that I really became interested in re-creating some of their recipes in my kitchen. I found some great Greek recipes on the Food Network website, this particular recipe on All Recipes.com (click on the title of this post for the link) and some I even created myself. What I've found through my experimentation is that the preparation of Greek cuisine tends to be more complicated-or at least more time-consuming-than I originally thought. I tried this dish out on a weeknight, and while it eventually came together, I would recommend saving it for a weekend. However, I am pleased to report that this dish went over very well, and my husband requested I make it again in the future. The only thing I added was a little bit of Greek seasoning to the chicken to give it a little more flavor. I don't have a particular brand that I recommend, so just head to a spice store and pick out your favorite!
- 1 (8 ounce) container fat-free plain yogurt
- 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed dried rosemary
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1 large red onion, cut into wedges
- 1 large green bell pepper, cut into 1 1/2 inch pieces
- In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
- Preheat an outdoor grill for high heat.
- Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
- Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.