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Grilled Greek Chicken Kebabs with Mint-Feta Sauce

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    A touch of olive oil, vinegar, and oregano makes these kebabs sing. For an even creamier dipping sauce, try thick, flavorful Greek yogurt.
    Everyday Food, May 2008
    • Prep Time 15 minutes
    • Total Time 1 hour
    • Yield Serves 4
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    Ingredients

    • 1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
    • 1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
    • 1/2 small red onion, quartered, layers separated
    • 2 tablespoons olive oil
    • 1 teaspoon dried oregano
    • 3 tablespoons red-wine vinegar
    • Coarse salt and ground pepper
    • 1/2 cup crumbled feta (2 ounces)
    • 1/4 cup plain low-fat yogurt
    • 1 cup fresh mint leaves

    Directions

    1. 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).
    2. Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
    3. 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.
    4. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.

    Cook's Note

    To assemble kebabs, start and end with a chicken piece to prevent other ingredients from sliding off the skewers.

    Recipe Reviews

    • smbrahler
      23 Jul, 2011

      Definitely one of our favorite grilling recipes. It's very flavorful!

    • LadySwiss
      14 Jul, 2011

      Excellent. Next time I double the sauce as everybody asked for more

    • aussiekk
      10 Jul, 2011

      Delicious. I added a clove of crushed garlic to the sauce for extra tang.

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