Greek Chicken Kabobs

This looks fantastic even if it seems a little labor intensive.  Of course, sometimes a dish is better because of all of the work put into it.  Maybe one day soon it will be cool enough to fire up the grill.

1 8oz. container fat free plain yogurt
1/3 C. crumbled feta cheese with basil and sun dried tomatoes
1/2 tsp. lemon zest
2 tbsp. fresh lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed dried rosemary
1lb. boneless skinless chicken breast halves cut into 1 inch pieces
1 large red onions, cut into 1 inch wedges
1 large green bell pepper cut into 1 1/2 inch pieces

In a large shallow backing dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper and rosemary.  Place the chicken in a dish, and turn to coat.  Cover and marinade 3 hours in the refrigerator.

Preheat an outdoor grill for high heat.

Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers.  Discard the yogurt mixture.

Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.