Grilled Greek Chicken Kebabs with Mint-Feta Sauce

serves four

At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!

I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.


1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves


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).

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

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.

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