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Fire up the grill for our new favorite Greek chicken kabobs. These kabobs are made with a tasty marinade and serve with whipped feta cheese.
Why This Recipe Works
- These kabobs are a flavor bomb!
- The marinating time is only 2 hours and made with everyday pantry ingredients.
- They only take about 15 minutes to cook on the grill.
- They are a great change from the standard grilling fare of burgers and chicken wings.
- Great for entertaining or for a casual family dinner. You can serve it as a dinner or a heavy appetizer.
Ingredients
Chicken Marinade
Whipped Feta
Let’s Make Greek Chicken Kabobs with Whipped Feta Cheese
- Cut chicken breasts into medium-sized cubes
- Place the cubed chicken and the marinade ingredients into a small bowl, mix, cover with plastic wrap, and refrigerate for 2 hours.
- Preheat indoor or outdoor grill to 400°
- When chicken is fully marinated, slide the cubes onto long skewers leaving a small bit of room between each piece so the chicken cooks on all sides.
- Place skewers on grill and grill for 20 minutes, flipping at the 10-minute mark. Watch them for doneness starting at 15 minutes as all grills are different.
- While the chicken is marinating make the whipped feta.
- Place the feta, yogurt, and pepper into a food processor or blender and blend until smooth. You may need to scrape down the side of the bowl 2-3 times during the blending process.
- Transfer the mixture to a small bowl and stir in 1 teaspoon of the sun-dried tomato juice from the jar.
- Cover with plastic wrap and refrigerate until ready to use.
To Build the Platter
- Spread the whipped feta cheese on the platter.
- Drizzle the feta with 1 tablespoon of the juice from the sun-dried tomato jar.
- Chop 5-6 sun-dried tomatoes and place them in the center of the whipped feta.
- Place the skewers on the platter and top with a few of the chopped sun-dried tomato pieces.
- Garnish with fresh oregano and serve with sliced cucumber, olives, and pita bread.
Krazy Kitchen Mom Tips
- I recommend spraying metal skewers with non-stick cooking spray before skewering the chicken cubes. If you are using bamboo skewers, soak them in a tall glass of water for 30-40 minutes so they don’t burn on the grill.
- Don’t over-marinate the chicken.
- They turn out great on both an outdoor grill and an indoor grill.
- No grill? No problem! Bake the chicken kabobs in the oven at 400° for 20-25 minutes for an internal temperature of 165°.
- This recipe is very flexible – substitute the chicken for beef, pork, or lamb.
More Greek-Inspired KKM Recipes
- Mediterranean Feta and Couscous Salad
- Mediterranean Mezze Platter
- Greek Lemon Orzo Soup
- Spinach and Feta Savory Galette
- Crustless Greek Spinach Pie
Greek Chicken Kabobs with Whipped Feta
Fire up the grill for our new favorite Greek chicken kabobs. These kabobs are made with a tasty marinade and serve with whipped feta cheese.
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Servings: 2
Ingredients
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts cut into cubes
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
For the Whipped Feta
- 4 oz. block feta cheese
- 4 oz. plain Greek yogurt
- 1 teaspoon liquid from the sun-dried tomatoes to add after whipping
- 1 tbsp liquid from the sun-dried tomatoes for platting
- 2 tbsp chopped sun-dried tomatoes
- 1 teaspoon cracked black pepper
Garnishes
- fresh oregano leaves
- lemon zest
Instructions
- Cut chicken breasts into medium-sized cubes.
- Place the cubed chicken and the marinade ingredients into a small bowl, mix, cover with plastic wrap, and refrigerate for 2 hours.
- Preheat indoor or outdoor grill to 400°
- When chicken is fully marinated, slide the cubes onto long skewers leaving a small bit of room between each piece so the chicken cooks on all sides.
- Place skewers on grill and grill for 20 minutes, flipping at the 10-minute mark. Watch them for doneness starting at 15 minutes as all grills are different.
- While the chicken is marinating make the whipped feta.
- Place the feta, yogurt, and pepper into a food processor or blender and blend until smooth.
- You may need to scrape down the side of the bowl 2-3 times during the blending process.
- Transfer the mixture to a small bowl and stir in 1 teaspoon of the sun-dried tomato juice from the jar.
- Cover with plastic wrap and refrigerate until ready to use.
To Assemble the Platter
- Spread the whipped feta cheese on the platter.
- Drizzle the feta with 1 tablespoon of the juice from the sun-dried tomato jar.
- Chop 5-6 sun-dried tomatoes and place them in the center of the whipped feta.
- Place the skewers on the platter and top with a few of the chopped sun-dried tomato pieces.
- Garnish with fresh oregano and serve with sliced cucumber, olives, and pita bread.
Notes
KRAZY KITCHEN MOM TIPS:
- I recommend spraying metal skewers with non-stick cooking spray before skewering the chicken cubes. If you are using bamboo skewers, soak them in a tall glass of water for 30-40 minutes so they don’t burn on the grill.
- Don’t over marinate the chicken.
- They turn out great on both an outdoor grill and an indoor grill.
- No grill? No problem! Bake the chicken kabobs in the oven at 400° for 20-25 minutes for an internal temperature of 165°.
- This recipe is very flexible – substitute the chicken for beef, pork, or lamb.
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