1. Mix the Greek salad dressing, Greek yogurt, garlic, lemon strip, mint and chicken cubes in a zip-lock plastic bag, turn to coat chicken. Refrigerate at least 30 minutes. 2. Heat an outdoor, or stove top, grill to medium-high heat. Remove chicken from marinade; discarding marinade. Alternately thread the chicken cubes and red onion wedges onto soaked bamboo skewers. 3. Grill 8-10 minutes, until chicken tests done, turning frequently. 4. At the same time grill the lemon halves, cut-side down. Using a lemon press, squeeze the hot lemon juice over the kababs just before serving over Orzo, Couscous, or Lemon-Dill Rice and Tzatziki sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
