Sliced garlic, red wine vinegar, oregano, and lemon give these kebabs the perfect punch of flavor. The creamy feta-yogurt sauce dipping sauce cools it all down and makes a perfect summer meal!
Summer is always a great time to gather around for food. Grilling seems to bring people together and I am always down for a good kebab! The marinade for these is fantastic! I love to serve these with red onions and you can even add some zucchini and bell peppers too. I would just double or triple the marinade. My favorite way to serve is to pile on a platter with a few lemon slices, and the feta dip on the side.
Let’s get started!
Greek Chicken and Baby Red Potato Kebabs!
This is an incredible and healthy recipe for the Summer grill! All brought together with a tangy marinade and feta-yogurt dipping sauce!
Servings: 6 servings
Equipment
- Grill
Ingredients
- 1 pound chicken, boneless, skinless, cut into 1 inch pieces
- 1 bag small baby red potatoes
- 1/2 red onion, cut into bite size pieces bell pepper, zucchini optional
- 4 tbsp. olive oil plus more
- 2 tsp dried oregano or 1 tsp fresh, chopped
- 4 1/2 tbsp. red wine vinegar
- 3 garlic cloves, sliced thinly
- 1 tsp salt
- 1/2 tsp pepper
- 3 lemons
- 1/4 cup mint leaves, chopped finely
- 1/2 cup feta cheese
- 1/4 cup Greek yogurt
Instructions
- In medium size bowl combine the olive oil, 1 lemon juiced, garlic, salt, pepper, and red wine vinegar. Whisk. Reserve 1/4 cup of the marinade and pour the rest into a zip lock or bowl with the chicken and onions. Refrigerate and let marinade for at least 30 minutes. I prefer 2 hours or overnight.
- Soak the skewers for 15 minutes in water before assembling.
- Carefully poke the baby reds one at time onto a skewer. Take a sharp knife and cut the potato at one end, turning in a circle, cutting as you move to make a curly potato. If you don't want to take the time do this, you could halve the potatoes and skewer. Brush the potatoes with the reserved marinade.
- Assemble the chicken and red onions
- Grill turning occasionally for about 15 minutes or cooked through. I always put the potatoes on about 5 minutes before the chicken.
- While that is grilling lets make the dip. In small bowl add the yogurt, feta, 1/2 tbsp. of red wine vinegar, and mint. Whisk well.
- Pop all skewers on serving platter with the dip. I like to squeeze some fresh lemon over the top and swerve with some additional slices.
- ENJOY!
