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Greek Kabobs with a Yogurt Feta Sauce

Here's how you make Greek Kabobs with a Yogurt Feta Sauce
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  • Servings: 8
  • Prep: 4-8h
  • Cook: 15m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 1/2 lbs meat (you can use chicken, lamb or pork) cut in bite size cubes, 1-1 1/2"
  • Marinade:
  • 1/4 cup olive oil
  • 1 tablespoon greek yogurt
  • 2 lemons, juiced (zest 1/2 of 1 lemon to use in the yogurt feta sauce)
  • 1 small onion, cut in half and thin sliced
  • 3 teaspoons garlic, minced
  • 2 tablespoons fresh oregano, fine chopped (or 1 teaspoon dried)
  • 1/2 teaspoons red pepper flakes (I use a bit more for my taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Sauce:
  • 1 cup greek yogurt (minus the 1 tablespoon that was used in the marinade)
  • 1/2 cup feta cheese, crumbled
  • 1/2 teaspoon lemon zest
  • 1/3 cup cucumber, peeled and seeded, diced very very fine
  • 1/2 teaspoon garlic, minced (you can add more if you want)
  • 1 teaspoon fresh mint, fine chopped (if you don't like mint, parsley can be substituted)
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Marinade ... Add all the ingredients for the marinade in a large ziplock bag or a non-reactive (glass) bowl, and mix well. Add the chicken, pork or lamb and either seal the bag or cover the bowl with plastic wrap and refrigerate. Marinate at least 4 up to 8 hours.

  • Step 2: Sauce ... This is best made ahead of time. First, dice up the cucumber and place on a paper towel to absorb some of the liquid from the cucumber, not too long, just 5 minutes or so is all it takes. Mix everything except the mint in a small bowl and cover well with plastic wrap. Let it set refrigerated for a couple of hours or more until ready to serve. Add the mint and mix well before serving.

  • Step 3: Kabobs ... Remove the meat from the marinade and set on a paper towel to dry off a bit. If using wooden skewers, make sure to soak them in water for at least 30 minutes if you plan on cooking them on an outdoor grill. You don't have to soak them if you are cooking inside. Skewer your meat, but remember to leave a little room between each piece, don't push them all together otherwise they will not cook evenly. Season well with salt and pepper.

  • Step 4: Grill ... Make sure to season your grill well. If using a broiler pan or oven, coat the cooking rack on pan with parchment paper or foil for easy clean up. Cook on the first side until you get a nice sear and crust - if they are sticking, they are not ready to be flipped. Cook on each side until golden brown and firm to the touch. Don't over cook them, they don't take long.

  • Step 5: Serve ... Add the mint to the sauce, mix well, and serve along side the skewers. As a main course, I like to serve them over a bed of rice or a lemony orzo. ENJOY!

We hope you enjoy this recipe!

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