Grilled Greek Chicken Kebabs with Mint-Feta Sauce

A touch of olive oil, vinegar, and oregano makes these kebabs sing. For an even creamier dipping sauce, try thick, flavorful Greek yogurt.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Greek Chicken Kebabs with Mint-Feta Sauce

Source: Everyday Food, May 2008

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.

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