Grilled Chicken/Veggie Kabobs With Greek Yogurt Sauce

Recipe by Cookingrvc
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Yogurt Sauce
  • 16
    ounces plain yogurt (if skim or low-fat yogurt is used, strain in coffee filter overnight before using, to remove excess)
  • 1
    cucumber, peeled and seeded, grated
  • 4
    teaspoons olive oil
  • 3
    garlic cloves, minced (pressed through a garlic press)
  • 1
    teaspoon white vinegar
  • salt and pepper
  • For Chicken and Veggies
  • 6
    boneless chicken cutlets
  • 2
    (2/3 ounce) packets Good Seasons salad dressing mix, prepared according to packet instructions
  • 3
    zucchini, sliced into 2 inch rounds
  • 2
    large onions, quartered
  • 2
    green peppers, trimmed an cut into 2 inch squares
  • potato, small, whole, 2 cans
  • skewer
  • pita bread (optional)
  • olive oil (optional)
Advertisement

DIRECTIONS

  • For yogurt sauce: Mix all ingredients and refrigerate overnight.
  • For chicken and veggies: Cut chicken breasts into 2" pieces.
  • Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
  • Remove chicken from marinade--discard marinade.
  • Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
  • Preheat grill until hot.
  • Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
  • Grill chicken until cooked, basting occasionally.
  • Veggies are done when they're tender and darkened around the edges.
  • Brush both sides of pita with olive oil and grill for 3 minutes each side.
  • Serve chicken, veggies, and potatoes with yogurt sauce and pitas.
Advertisement