Greek Chicken Kabobs with Herb-Yogurt Sauce
Bell Pepper Strips with Hummus
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 zucchini, cut into ½-inch slices
- 2 red onions, cut into wedges
- 4 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- ½ cup fat-free plain Greek yogurt
- ½ cup crumbled feta cheese
- 2 Tbsp fresh parsley leaves (or use 1 tsp dried)
Instructions
- Combine chicken, zucchini and onion in a large zip-top plastic bag.
- Stir together 3 Tbsp vinegar, oil, oregano, salt, and pepper; pour over chicken and vegetables.
- Seal bag, and turn to coat; chill 8 hours or overnight.
- Preheat grill to medium-high heat.
- Remove chicken and vegetables from bag; discard marinade. Thread alternately onto metal skewers.
- Grill, covered with grill lid, 6 to 8 minutes per side or until chicken is done.
- Meanwhile, process yogurt, cheese, parsley, and 1 Tbsp vinegar in a mini chopper or food processor until smooth. Serve with kabobs.
Side Dish Ingredients
- 3 bell pepper (any color), cut into 1-inch strips
- 1 (10-oz) container plain hummus
Side Dish Instructions
- Serve bell pepper strips with hummus.
Budget Friendly Meal Plan
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