Greek Chicken Kabobs are one of my most popular dishes in this house!
My family and I are addicted to Greek food, yes addicted. I can’t go a week without cooking something Greek and it’s always Greek Chicken or Spanakopita, which is a Greek Spinach Pie.
My family also love kabobs, which is why I always try to turn my chicken and beef dishes into kabobs.
BTW, I will make Spanakopita soon for the site.
My Greek Chicken Kabobs is really a simple, but flavorful recipe. I take extra virgin olive oil, plain Greek yogurt, loads of garlic, dried oregano, and a little other spices
Mix all these ingredients together in a bowl and marinate for about 2 hours or overnight if you can wait that long.
Next, while the chicken kabobs are marinating, let’s prepare the feta rice.
I turn my rice into a vibrant yellow color with the use of turmeric. I also use broth to cook the rice in. Broth is a way of flavoring rice up without added fat.
This rice is very flavorful and the feta cheese kicks it up! You could also substitute parmigiano reggiano cheese if you don’t like feta cheese.
The rice is cooked, and the chicken kabobs have been grilled for about 7-8 minutes per side. If you don’t have a grill then you could easily bake the chicken at 375 degrees until the chicken is cooked to 165 degrees and the chicken juices run clear.
Finally, serve the Greek Chicken Kabobs with loads of warm naan or pita bread and enjoy! Don’t forget, you need to dip the chicken kabobs in the tzatziki sauce.
Often, I just take the tzatziki sauce, spread it on the warm naan bread, top it with the chicken and eat it like a sandwich.
Enjoy!
Greek Chicken Kabobs with Yellow Feta Rice and Tzatziki Sauce
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Ingredients
- 6 chicken breast, boneless, skinless
- 1 cup Greek yogurt, plain
- 1/2 cup extra virgin olive oil
- 8 cloves garlic, minced
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon oregano, dried, crushed
- 8–10 bamboo skewers, soaked
- naan or pita bread to serve
For the Yellow Rice:
- 2 cups Mahatma Thai Jasmine Rice
- 3 cups chicken broth or vegetable broth
- 3/4 cup feta cheese, crumbled
- 1 teaspoon of turmeric powder
- 1 clove garlic, minced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 lemon, zested, juiced
- 1 lime, juiced
- 1/4 cup Italian Parsley, chopped
- pinch of salt
- drizzle of extra virgin olive oil
For Tzatziki Sauce:
- 1 cup Greek yogurt, plain
- 1/2 lemon, juiced
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano, dried, crushed
- 1/2 grated cucumber, peeled if non-organic
- 1/2 cup feta cheese, crumbled
- 1/4 cup parmesean cheese, grated
Instructions
- Soak skewers in water for at least 1 hour prior to grilling.
- To prepare the chicken, rinse chicken, pat dry, cut into 2 inch chunks, place chicken in bowl, place remaining ingredients on chicken, mix well, marinate about 2 hours or overnight.
- To grill chicken, place chicken pieces on skewers, around 4 chunks per skewer. Prepare the grill and grill chicken for about 7-8 minutes per side until chicken juices run clear.
For the Yellow Rice:
- Bring broth, citrus juice, zest, garlic, turmeric, cumin, black pepper and salt to boil.
- Stir in rice, simmer, covered for 15 minutes. Allow rice to steam off fire for 10 minutes. Fluff rice with fork, stir in feta and parsley. Serve warm.
For the Tzatziki Sauce:
- Grate cucumber, place inside a clean towel and ring all the water out of the cucumber, add all ingredients to a bowl and mix well.
- Serve meal with warm naan or pita bread.
Nutrition
- Serving Size: 4-6
Hey Lisa. I googled to find a Greek Chicken Kabob recipe and look what I found. Your recipe. So I had to stop by and use it!
Now, what’s the odds of that happening Peter! LOL, I am glad I can be Googled!
Hi Lisa-I’m loving the recipes on your blog. But quick question what do you mean “Creole seasoning”? Thanks!
Hi Eboni,
Creole seasoning is a blend of spices that are often used in the south. Here’s a link. http://astore.amazon.com/creolconte-20
I made this last night, now my husband thinks I should open a restaurant. You get all the credit! The flavors of the chicken, the rice and the tzatziki were fabulous individually, and together. He went back for seconds, and thirds! The only change I made was out of necessity, I can’t get jasmine rice in the small town I live in so I used couscous – 2 cups couscous, 2 cups broth. I marinated the chicken overnight, it was soooo tender and flavorful. This recipe is definitely a keeper! So glad to have found you, looking forward to trying more of your recipes.
I am so glad you enjoyed it Julia! This is one of my all-time favorite recipes. The couscous was an excellent idea, I will have to make it next time.