CHICKEN BROCHETTES WITH FETA AND PEPPERS

CHICKEN BROCHETTES WITH FETA AND PEPPERS image

Yield 4

Number Of Ingredients 10

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1 cup (8 oz/240 g) plain nonfat yogurt
1/4 cup (1 oz/30 g) crumbled feta cheese
2 cloves garlic, crushed
2 teaspoons minced fresh rosemary
1/2 teaspoon freshly ground black pepper
12 ounces (360 g) chicken tenders, cut into 1 1/2-inch (4-cm) pieces
1 medium red bell pepper, seeded and cut into 1 1/2-inch (4-cm) pieces
1 medium yellow bell pepper, seeded and cut into 1 1/2-inch (4-cm) pieces
4 10- to 12-inch-long) wooden skewers or woody rosemary sprigs, soaked in water for 30 minutes
1/2 teaspoon sea salt

Steps:

Mix yogurt, 3 tablespoons of the feta, garlic, rosemary and pepper in a large bowl. Add chicken pieces and toss to coat. Cover and let stand for 30 minutes, stirring occasionally. Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Coat the grill rack or pan with cooking spray. Thread the chicken and bell pepper pieces alternately onto skewers or rosemary sprigs (spear from base end). Sprinkle the brochettes with salt. Grill until the chicken is cooked through, turning occasionally, about 6 minutes. Transfer the brochettes to a serving platter. Sprinkle with the remaining feta cheese and serve.