My latest creation is Chicken Kabobs with Feta Dill Sauce.
I’ve been a little obsessed lately making sauces with plain Greek yogurt.
So many possibilities and it’s on the healthier side… so really this is a good obsession to have.
Lucky for me, everyone in my house loves Greek yogurt and feta.
Plus my work bestie enjoys all of these flavors as well.
So you know I had to pack a lunch for her to enjoy.
How to make Chicken Kabobs with Feta Dill Sauce
Cut two pounds of chicken into inch size pieces.
You could use boneless breasts or thighs. I prefer thighs because they have more flavor and stay juicier.
Then make the sauce/ marinade for the chicken.
Mix together two containers of Greek yogurt, lemon juice, garlic, a little mayo, kosher salt, pepper, and fresh dill.
Stay tuned…we will add the crumbled feta cheese right before serving.
A few spoonfuls of this sauce will go in a gallon size plastic bag with the chicken to marinate for a few hours, or overnight.
The rest will be the dipping sauce.
When you are ready to grill these kabobs, just put the chicken on four kabob skewers.
If you are using wooden skewers I recommend soaking them in water for a few hours.
They will grill over medium high heat for 10 to 12 minutes total, flipping them halfway through.
While the chicken is grilling away, finish the sauce by adding two ounces crumbled feta cheese.
Just mix it right in and your dipping sauce is ready to go 🙂
Love those gorgeous grill marks on these chicken kabobs!
Put the chicken on a tray or plate to carry in the kitchen… and it’s almost dinner time!
Serve Chicken Kabobs with Lemon Dill Sauce with some fresh lemon to squeeze over top!
If you wanted to make these more of a complete meal, you could easily add some veggies such as onion, red pepper, or zucchini.
We had our kabobs with a side salad and some rice.
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Chicken Kabobs with Feta Dill Sauce
Chicken Kabobs with Feta Dill Sauce are marinated in yogurt, then grilled to perfection and served with a yummy feta dill dipping sauce.
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 5 oz containers plain Greek yogurt
- 2 Tbsps mayo
- 2 Tbsps lemon juice
- 2 Tbsps fresh dill chopped
- 1 Tbsp garlic paste or minced garlic
- kosher salt, pepper
- 4 kabob skewers (if wooden soak in water for a few hours)
- 2 oz crumbled feta cheese
Cut the chicken into 1 inch cubes and place in a gallon size plastic bag.
In a bowl add the yogurt, mayo, lemon juice, dill, garlic, kosher salt, and pepper. Stir until evenly mixed.
Add 2 to 3 Tbsps of the yogurt mixture to the bag with the chicken. Massage the bag until evenly coated. Save the remaining yogurt mixture to use as a dipping sauce.
Marinate in the fridge several hours or overnight.
Put the chicken on the kabob skewers. Grill over medium to medium high heat for 10 to 12 minutes, flip them halfway through.
Mix the feta cheese into the remaining yogurt sauce and serve the chicken kabobs with the feta dill sauce for dipping.
Note: This is very good served with grilled pita or Naan bread.