Greek Chicken Kebabs With Mint Feta Dip

• 1 lb boneless skinless chicken breast
• 1 zucchini
• 1/2 small red onion
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 3 tablespoons red wine vinegar
• 1/2 cup crumbled feta
• 1/4 cup plain yogurt
• 1 cup fresh mint leaves
• 1/2 teaspoon salt
• 1 teaspoon pepper

1. Cut the chicken into twenty-four 1-inch pieces.
2. Cut zucchini in half lengthwise and cut crosswise into sixteen 1-inch pieces.
3. Cut the red onion into quarters and separate layers.
4. 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).
5. Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
6. 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.
7. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.

chicken breast, zucchini, red onion, olive oil, oregano, red wine vinegar, plain yogurt, mint, salt, pepper

Taken from www.food.com/recipe/greek-chicken-kebabs-with-mint-feta-dip-527988 (may not work)