Greek Chicken Kebabs With Mint Feta Dip

• lb boneless skinless chicken breast↗1
• zucchini1
• small red onion↗1⁄2
• tablespoons olive oil↗2
• teaspoon dried oregano↗1
• tablespoons red wine vinegar↗3
• cup crumbled feta1⁄2
• cup plain yogurt↗1⁄4
• cup fresh mint leaves↗1
• teaspoon salt↗1⁄2
• teaspoon pepper↗1

Step-by-step instructions

1. 1

   Cut the chicken into twenty-four 1-inch pieces.

2. 2

   Cut zucchini in half lengthwise and cut crosswise into sixteen 1-inch pieces.

3. 3

   Cut the red onion into quarters and separate layers.

4. 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. 5

   Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.

6. 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. 7

   Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.