Greek Chicken Kebabs With Mint Feta Dip

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the chicken into twenty-four 1-inch pieces.
  • Cut zucchini in half lengthwise and cut crosswise into sixteen 1-inch pieces.
  • Cut the red onion into quarters and separate layers.
  • 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).
  • Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
  • 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.
  • Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
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