Grilled Greek Chicken Kebabs With Mint Feta Sauce

Ingredients:
1 lb. boneless, skinless chicken breast cut into 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into 1 inch pieces
1/2 small red onion, quartered lengthwise, layers separated
2 T. olive oil
1 t. dried oregano
3 T. red-wine vinegar
1/2 c. feta, crumbled
1/4 c. plain yogurt
1 c. fresh mint leaves, packed

Directions:
In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano and 2 T. vinegar; season with 1/2 t. salt and 1/4 t. pepper. Marinate at room temperature 30 minutes
(or refrigerate up to overnight).
Heat grill to medium; lightly oil grates. 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, 12-14 minutes.
For the sauce, blend feta, yogurt, mint and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

Makes 4 servings. Total time 1 hour with marinating.

Verdict:
I thought that these were just OK. The chicken was good but nothing to write home about. I did really like the onions though. I also think that this would taste better with a tzatziki sauce.