Grilled Greek Chicken Kebabs with Mint-Feta Sauce

From Everyday Food May 2008

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into 1 inch pieces
1/2 small red onion, quartered, layers separated
2 T olive oil
1 tea dried oregano
3 T red-wine vinegar
salt and pepper
1/2 c crumbled feta (2 oz)
1/4 c plain low-fat yogurt
1 c fresh mint leaves

1. In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano and 2T vinegar, season with 1/2 tea salt and 1/4 tea pepper. Marinate at room temp for 30 minutes or refrigerate up to overnight

2. Heat gril to medium. Skewer meat and veggies, alternating. Grill skewers until chicken is cooked through, 12-14 minutes

3. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining T vinegar until smooth.

Rice To Go With:

Sesame-Lime Rice

1 c long-grain white rice (or jasmine)
salt and pepper
2 T sesame seeds, toasted
1 T veggie oil
1/2 tea finely grated lime zest plus 1 T fresh lime juice

1. Make rice in rice cooker.

2. Toss rice with sesame seeds, oil and lime zest and juice. Season with salt and pepper.

Lemon and Pine-nut Variation:

In step 2, replace veggie oil and lime zest and juice with same amounts of olive oil and lemon zest and juice; use 1/4 cup toasted pine nuts instead of sesame seeds.