1. Cut the chicken into twenty-four 1-inch pieces. 2. Cut zucchini in half lengthwise and cut crosswise into sixteen 1-inch pieces. 3. Cut the red onion into quarters and separate layers. 4. 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). 5. Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes. 6. 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. 7. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
