Greek Chicken Kebabs with Feta and Mint Sauce
4 servings
30 minutes
Greek chicken kebabs with feta and mint sauce are a harmonious blend of Mediterranean flavors and aromas. The dish's roots trace back to Greek culinary traditions, where the freshness of ingredients and simplicity of preparation are highly valued. Tender pieces of chicken marinated in olive oil, oregano, and wine vinegar gain juiciness and rich flavor. Grilled alongside zucchini and onions, they absorb a smoky aroma. The kebabs are given a special zest by the feta, mint, and yogurt sauce — it refreshes the dish with a light creamy texture and pleasant tanginess. Chicken kebabs are perfect for warm summer evenings when you crave something light yet filling. They can be served with salad, lavash or simply enjoyed with a glass of white wine.
1
Cut the chicken into small pieces, the zucchini into small cubes, and the onion into 6 parts lengthwise.
- Chicken breast fillet: 500 g
- Baby zucchini (courgette): 1 piece
- Red onion: 0.5 head
2
In a plastic bag, mix chicken, zucchini, onion, olive oil, oregano, 2 tablespoons of vinegar, 0.5 teaspoons of salt, and black pepper. Mix and refrigerate for 30 minutes to overnight.
- Chicken breast fillet: 500 g
- Baby zucchini (courgette): 1 piece
- Red onion: 0.5 head
- Extra virgin olive oil: 2 tablespoons
- Dried oregano: 1 teaspoon
- Red wine vinegar: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Preheat the grill or barbecue.
4
Skewer pieces of chicken, zucchini, and onion alternately.
- Chicken breast fillet: 500 g
- Baby zucchini (courgette): 1 piece
- Red onion: 0.5 head
5
Place on the grill and cook for 12-14 minutes, turning occasionally.
6
In the meantime, make the sauce. For this, blend feta, yogurt, mint, and the remaining tablespoon of vinegar in a blender. Whip until smooth.
- Feta cheese: 60 g
- Fat-free natural yoghurt: 0.3 glass
- Mint leaves: 17 g
- Red wine vinegar: 3 tablespoons
7
Serve the kebabs with the prepared sauce.
