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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Spring Onion Kebabs

Spring Onion Kebabs

Recipe created by Amy Sherman


  • 1 lb. skinless, boneless chicken (breasts, thighs or combination)
  • 1 bunch of green onions, 6 – 10 total
  • 1/2 tsp. kosher salt
  • 1/8 tsp. fresh ground pepper
  • 1/2 cup Dannon® All Natural Plain Yogurt
  • 1 Tbsp. vegetable oil
  • 4 bamboo skewers


  1. Cut chicken roughly into 1 1/2-inch chunks.
  2. Chop the bottom 1/3 of the green onions that is white and pale green, to get 1/4 cup. Place the chopped green onions, salt, pepper, Dannon® All Natural Plain Yogurt and oil into the blender and blend on high until smooth.
  3. Place chicken in a zip lock plastic bag. Pour the marinade over the chicken and marinate for at least 2 hours. Cut the rest of the green onion tops into 1-inch pieces.
  4. Meanwhile, soak 4 bamboo skewers in water while chicken is marinating.
  5. Preheat broiler. Onto the skewers, thread the chicken, alternating with green onion. Broil chicken 3 inches from heat. Flip the skewers after they have cooked for about five minutes. Cook until chicken is golden brown and cooked through, about 7-10 minutes. Do not overcook.


4 servings