Greek Chicken Kebabs With Mint Feta Dip
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- 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
- 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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RECIPE SUBMITTED BY
I'm a young, recently married American on the East Coast. My husband and I both work full time, so easy, cheap,hearty, yet low-fat recipes are key. We both enjoy cooking and trade off on specialty dishes. My in-laws little farm in Maine provides us with venison, farm-fresh eggs, potatoes, corn, rhubarb, pears, raspberries, and various other vegetables as the season permits.