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Chicken and cucumber kebabs


Greek style chicken and cucumber kebabs with a feta sauce

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  • For the kebabs:
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 1 lemon cut into 8 wedges
  • 3 garlic cloves, minced
  • 2 tbsp fresh oregano
  • 3 1/2 lbs chicken breasts, cut into 15 inch cubes
  • 1 english cucumber, halved lengthwise and cut into 24 pieces
  • coarse salt for seasoning
  • freshly ground pepper for seasoning
  • For the feta sauce:
  • 3 oz feta cheese, crumbled
  • 4 oz greek yogurt
  • 2 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice


Servings 4


Step 1

Make the kebabs:
Combine oil, zest and juice, garlic, oregano and chicken in a dish, refrigerate for 30 minutes.
Make the feta sauce:
Pulse all ingredients in a food processor until very smooth, refrigerate.

Heat grill to medium-high. Thread chicken and cucumbers onto 8 metal skewers, and finish each with a lemon wedge. Season with salt and pepper. Grill for 12to 14 minutes, flipping half way through. Serve with sauce.


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