grilled greek chicken kebabs with mint-feta sauce

Curtesy of EveryDay Food Magazine

-1 pound boneless, skinless chicken thighs, cut into 24 1-inch pieces
-1 zucchini, halved lengthwise and cut into 1-inch pieces
-1/2 small red onion, quarted and layers seperated
-2 tablespoons olive oil
-1 teaspoon dried oregano
-3 tablespoons red-wine vinegar
-coarse salt and ground pepper
-1/2c. crumbled feta
-1/4c. plain low-fat yogurt
-1c. fresh mint leaves

1. in a resealable bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with salt and pepper. marinate at room temperature for 30 minutes (or refridgerate up to overnight).
2. heat grill or grill pan to medium. soak 8 6-inch wooden skewers in water for 15 minutes.
3. onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion. grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
4. meanwhile, make dipping sauce: in a food processor, blend feta, yogurt, mint, and remaining tablespoon of vinegar until smooth. serve kebabs with dipping sauce.