The garlicky/feta/yogurt marinade with lemon is the best part of this kabob...
1 8 oz. container plain yogurt
1/3 cup crumbled feta cheese
1/2 t. lemon zest
2 T. fresh lemon juice
2 t. oregano
1/2 t. salt
1/4 t. ground black pepper
1/4 t. rosemary
3 cloves minced garlic
1 lb. boneless, skinless chicken cut into 1" pieces
1 large red onion, cut into wedges
20 cherry tomatoes
1 large green bell pepper, cut into 1 1/2" pieces
In large shallow baking dish mix yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, rosemary and minced garlic. Place the chicken in the dish and turn to coat. Cover and marinate 6 hours in the refrigerator.
Thread skewers and grill until chicken is no longer pink. These are yummy. I served with whole wheat couscous.