GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE

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Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

Categories     Sauce     Chicken     Marinate     Feta     Mint     Summer

Yield serves 4

Number Of Ingredients 11

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)

Steps:

  • In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
  • Heat grill to medium (see page 367 for instructions); lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
  • To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.

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