Chicken Souvlaki with Feta Yogurt Dip
Servings 12 kabobs
Ingredients
Chicken Kabobs
- 2 lbs. chicken breasts chopped into 1 1/2” cubes
- 1 pint cherry/grape tomatoes
- 2 zucchinis cut into 1/4” slices
- 1 large red onion cut into 1 1/2” chunks
- 1/4 teaspoon McCormick® salt
Marinade
- 1 pkg. McCormick® Grill Mates® Zesty Herb Marinade
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons McCormick Dried Oregano
Feta Yogurt Dip
- 1/2 teaspoon McCormick® Grill Mates® Zesty Herb Marinade from above pkg.
- 1 cup Greek yogurt
- 2 tablespoons feta crumbles
- 1-2 teaspoons lemon juice
- 1 teaspoon McCormick® Dried Dill
- McCormick® freshly cracked Salt and Pepper to taste
Instructions
- Add 1/2 teaspoon McCormick Zesty Herb Marinade Mix to a medium bowl. Whisk in all o the Feta Yogurt Dip ingredients. Cover and refrigerate.
- Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your chicken in). Remove 2 tablespoons Marinade and add to vegetables in a large bowl or freezer bag along with ¼ teaspoon salt. Toss to coat. Refrigerate.
- Add chicken to remaining Marinade and toss to coat. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours – no more or the chicken will get mushy.
GRILLING INSTRUCTIONS
- Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and each side and chicken is cooked through.
- Serve with chilled Feta Yogurt Dip. Kabobs are also delicious with my Greek Lemon Rice, and pita bread.
OVEN INSTTRUCTIONS
- Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken.
- Serve with chilled Feta Yogurt Dip. Kabobs are also delicious with my Greek Lemon Rice, and pita bread.