Grilled Greek Chicken Kabobs Recipes

MARINATED GREEK CHICKEN KABOBS

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!

Provided by katplusgoll

Categories World Cuisine Recipes European Greek

Time 3h45m

Yield 4

Number Of Ingredients 11

Marinated Greek Chicken Kabobs image

Steps:

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.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g

Ingredients

1 (8 ounce) container fat-free plain yogurt
⅓ cup crumbled feta cheese with basil and sun-dried tomatoes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ 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

KRAFT GRILLED GREEK CHICKEN KABOBS

Found this on Kraft Recipes.com and they looked great so I'm throwing them up here for storage for the future.

Provided by EclipsedGaze

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Kraft Grilled Greek Chicken Kabobs image

Steps:

MIX dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 minute or up to 2 hours to marinate.
HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers.
GRILL 8 to 10 minute or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

Ingredients

1/2 cup kraft Greek salad dressing
2 tablespoons kraft real mayo mayonnaise
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved
you may also substitute 1/2 cup kraft zesty italian dressing mixed with 2 tsp. dried oregano leaves Greek salad dressing

GRILLED GREEK-STYLE CHICKEN KABOBS

Make and share this Grilled Greek-Style Chicken Kabobs recipe from Food.com.

Provided by IOjaw

Categories Chicken

Time 1h39m

Yield 2-3 serving(s)

Number Of Ingredients 12

Grilled Greek-Style Chicken Kabobs image

Steps:

Combine lemon juice, basil, mint, soy sauce, olive oil, garlic, and pepper in a resealable plastic bag (zip-type works best).
Add chicken and place in fridge to marinate for at least 1 hour.
Prior to cooking, alternate chicken, mushrooms, bell peppers, and onion on skewers - (Note: it is best not to end with bell peppers as they tended to slide off after being cooked).
Cook on medium-high heat grill for approximately 7 - 10 minutes each side.

Nutrition Facts : Calories 609.2, Fat 23.3, SaturatedFat 3.9, Cholesterol 218.4, Sodium 578.2, Carbohydrate 22, Fiber 5.7, Sugar 5.8, Protein 77.1

Ingredients

1/4 cup fresh lemon juice
2 tablespoons chopped fresh basil
2 tablespoons chopped of fresh mint
1 teaspoon soy sauce
2 tablespoons olive oil
1 tablespoon minced garlic paste
1 tablespoon white pepper
1 1/2 lbs skinless chicken breasts (cut into 3/4 - 1 inch cubes)
8 -10 shiitake mushrooms (stems removed and sliced in half)
1 medium yellow bell pepper (diced into bit-size pieces)
1 medium red bell pepper (diced into bit-size pieces)
1/4 medium red onion (quartered and separated into individual pieces)

GRILLED GREEK CHICKEN KABOBS

Enjoy tasty Mediterranean flavors at your next cookout with our Grilled Greek Chicken Kabobs! Soaking chicken in a zesty marinade featuring vinaigrette dressing before grilling is the secret to these delicious Grilled Greek Chicken Kabobs.

Provided by My Food and Family

Categories Chicken

Time 40m

Yield 8 servings

Number Of Ingredients 5

Grilled Greek Chicken Kabobs image

Steps:

Mix dressing and mayo in medium bowl. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto 8 skewers.
Grill 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut sides down, on grill grate next to kabobs; grill until heated through.
Place kabobs on plate. Squeeze lemon halves over kabobs.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g

Ingredients

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into thin wedges
1 lemon, halved

GRILLED CHICKEN KABOBS

I have fun trying new recipes and creating dishes of my own. I especially enjoy main entrees like this that are a little lighter and that let the food's natural flavors come through. They grill in no time.-Paul Miller, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

Grilled Chicken Kabobs image

Steps:

In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

Nutrition Facts :

Ingredients

2 teaspoons ground mustard
1 tablespoon Worcestershire sauce
1/2 cup water
1/2 cup soy sauce
1 tablespoon canola oil
4 boneless skinless chicken breast halves
2 medium zucchini, cut into 1-1/2-inch slices
1 medium onion, cut into wedges
1 medium green pepper, cut into chunks
8 to 12 medium fresh mushrooms

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