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INGREDIENTS
* 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 zucchini, halved lengthwise and cut crosswise into 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
- 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 to medium.
- Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion. 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.
