Go Back
+ servings
platter with chicken kabobs and whipped feta

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.
Print Pin
Course: Chicken, Main Dish
Cuisine: America, Greek American
Keyword: grilling, kabobs
Prep Time: 10 minutes
Cook Time: 20 minutes
Chicken Marinate time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 2
Author: Laura Franco


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


  • fresh oregano leaves
  • lemon zest


  • 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.


  • 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.