Marinated Greek Chicken Kabobs and Greek Rice Pilaf

Emily brought me this yummy main dish after I had Talmage and I promised I would post it for her.  It was sooooo good!  Enjoy!

Marinated Greek Chicken Kabobs

1 8oz container fat-free plain greek yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
½ tsp lemon zest
2 T fresh lemon juice
2 tsp dried oregano
½ tsp salt
¼ tsp ground black pepper
¼ tsp crushed dried rosemary
1 pound chicken breasts- cut into 1 inch pieces
1 large red onion- cut into wedges
1 large green bell pepper- cut into wedges

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for 3 hours in the refrigerator. Thread the chicken, onion and peppers onto skewers and grill. Serve with greek rice pilaf.

Greek Rice Pilaf

• 1/4 lb butter
• 2 cups uncooked rice
• 1/2 cup fresh lemon juice
• 5 cups hot chicken broth
• salt & freshly ground black pepper

Directions:

1. Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
2. Add the lemon juice, chicken broth, and salt.
3. Cover and simmer for 20 minutes.
4. Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.