Grilled Greek Chicken Kebabs with Mint-Feta Sauce

Name: Grilled Greek Chicken Kebabs with Mint-Feta Sauce
Yield: serves 4
Ingredients: 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces (24 total); 1 zucchini, halved lengthwise and cut crosswise into 1-inch pieces (16 total); 1/2 small red onion, quartered lengthwise, layers separated; 2 tablespoons olive oil; 1 teaspoon dried oregano; 3 tablespoons red-wine vinegar; Coarse salt and freshly ground pepper; Vegetable oil, for grill; 1/2 cup crumbled feta (2 ounces); 1/4 cup plain yogurt; 1 cup packed fresh mint leaves, plus more for garnish (optional)

December 22, 2011

Chicken thighs stay moist when cut into pieces and grilled. You could substitute other vegetables, such as summer squash or bell peppers, for the zucchini. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching on the grill.

Recipe notes

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