Greek Chicken Kebabs With Mint Feta Dip

Easy to make Greek chicken with an amazingly tangy and flavorful dip! Taken from Martha Stewart.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast
• 1  zucchini
• 1⁄2 small red onion
• 2  tablespoons olive oil
• 1  teaspoon dried oregano
• 3  tablespoons red wine vinegar
• 1⁄2 cup  crumbled feta
• 1⁄4 cup plain yogurt
• 1  cup fresh mint leaves
• 1⁄2 teaspoon salt
• 1  teaspoon pepper

Directions

1. Cut the chicken into twenty-four 1-inch pieces.
2. Cut zucchini in half lengthwise and cut crosswise into sixteen 1-inch pieces.
3. Cut the red onion into quarters and separate layers.
4. In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
5. Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
6. Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
7. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.