Grilled Chicken/Veggie Kabobs With Greek Yogurt Sauce

• Yogurt Sauce
• ounces plain yogurt (if skim or low-fat yogurt is used, strain in coffee filter overnight before using, to remove excess)↗16
• cucumber, peeled and seeded, grated↗1
• teaspoons olive oil↗4
• garlic cloves, minced (pressed through a garlic press)↗3
• teaspoon white vinegar↗1
• salt and pepper
• For Chicken and Veggies
• boneless chicken cutlets↗6
• (2/3 ounce) packets Good Seasons salad dressing mix, prepared according to packet instructions2
• zucchini, sliced into 2 inch rounds3
• large onions, quartered↗2
• green peppers, trimmed an cut into 2 inch squares↗2
• potato, small, whole, 2 cans↗
• skewer
• pita bread (optional)↗
• olive oil (optional)↗

Step-by-step instructions

1. 1

   For yogurt sauce: Mix all ingredients and refrigerate overnight.

2. 2

   For chicken and veggies: Cut chicken breasts into 2" pieces.

3. 3

   Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)

4. 4

   Remove chicken from marinade--discard marinade.

5. 5

   Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.

6. 6

   Preheat grill until hot.

7. 7

   Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.

8. 8

   Grill chicken until cooked, basting occasionally.

9. 9

   Veggies are done when they're tender and darkened around the edges.

10. 10

    Brush both sides of pita with olive oil and grill for 3 minutes each side.

11. 11

    Serve chicken, veggies, and potatoes with yogurt sauce and pitas.