Greek Chicken Kebabs

My pal from In Search of Morning Sickness reminded me recently that I haven't posted a recipe in a while. I tried a new recipe recently for Greek kebabs, which ended up not being kebabs because I couldn't find our skewers. So here's my modified version:

3-4 boneless, skinless chicken breasts, cut into 1" pieces (about 24)
1 zucchini, halved lengthwise and cut crosswise into 1" pieces (about 16)
1/2 small red onion, quartered
2 tbsp olive oil
1 tsp dried oregano
3 tbsp white or red wine vinegar, divided
1/2 cup crumbled feta
1/4 cup plain yogurt
1 cup fresh mint leaves
salt & pepper

In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tbsp vinegar; season generously with salt & pepper. Marinate at least 30 minutes or up to overnight. Preheat broiler; place rack 4-6" below heat. Line a roasting pan or rimmed baking sheet with foil. Toss marinated chicken and vegetables onto prepared pan. Broil, turning at least once, until chicken is cooked through, about 15 min. Meanwhile, make dipping sauce. Blend feta, yogurt, mint, and remaining tbsp vinegar until smooth.* Serve chicken and vegetables over rice, with dipping sauce.

If you can find your skewers, you can thread the chicken, zucchini, and red onion onto them, in alternating fashion, and then grill them for about 15 min.

Happy Memorial Day weekend! I'm going to the New Attitude conference, and I'll resume posting when I get back.

*I used my immersion blender and its handy measuring container accessory for the sauce. I love this tool! If you don't have one, a food processor will work just fine for making the sauce.