Greek Spinach and Feta Chicken Kabobs
Juicy Greek chicken kabobs made with ground chicken, spinach, feta cheese, garlic, dill, and lemon zest. These Mediterranean-inspired kabobs bake easily in the oven and are delicious served with creamy lemon yogurt sauce and roasted potatoes.
- Prep Time: 15 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 35 minutes
- Yield: 6 kabobs 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean, MEDITERRANEAN INSPIRED
Ingredients
Chicken Kabobs
1 lb ground chicken
1 cup finely chopped fresh spinach
½ cup crumbled feta cheese
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
¼ cup breadcrumbs
1 tablespoon olive oil
Lemon Yogurt Sauce
1 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1 tablespoon fresh dill
salt and pepper to taste
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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In a large mixing bowl combine the ground chicken, chopped spinach, feta cheese, garlic, dill, lemon zest, oregano, salt, pepper, and breadcrumbs.
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Mix until everything is evenly combined.
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Divide the mixture into 6 portions and shape into long oval kabobs around skewers, or form into log shapes if not using skewers.
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Place the kabobs on the prepared baking sheet and lightly brush with olive oil.
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Bake for 18–22 minutes until the chicken is cooked through and lightly golden.
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For extra browning, broil for the final 2–3 minutes.
Lemon Yogurt Sauce
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In a small bowl whisk together Greek yogurt, lemon juice, lemon zest, garlic, dill, salt, and pepper.
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Refrigerate until ready to serve.
Notes
Finely chopping the spinach helps it blend into the chicken mixture and keeps the kabobs from falling apart.
If using wooden skewers, soak them in water for 15–20 minutes before baking.
These kabobs are delicious served with roasted potatoes, pita bread, or a Greek cucumber tomato salad.