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Greek Chicken Kabobs with Yellow Feta Rice and Tzatziki Sauce

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes


  • 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
  • 810 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


  1. Soak skewers in water for at least 1 hour prior to grilling.
  2. 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.
  3. 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:

  1. Bring broth, citrus juice, zest, garlic, turmeric, cumin, black pepper and salt to boil.
  2. 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:

  1. 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.
  2. Serve meal with warm naan or pita bread.


  • Serving Size: 4-6