Ingredients
- 1 (8 ounce) container fat-free plain yogurt shopping list
- 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes shopping list
- 1/2 teaspoon lemon zest shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 teaspoons dried oregano shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1/4 teaspoon crushed dried rosemary shopping list
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces shopping list
- 1 large red onion, cut into wedges shopping list
- 1 large green bell pepper, cut into 1 1/2 inch pieces shopping list
How to make it
- 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.
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