Thursday, August 18, 2011

Greek Chicken Kabobs

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp.  ATHENOS Greek Strained Nonfat Yogurt
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1   red onion, cut into thin wedges
1 lemon, halved
MIX dressing and yogurt in medium bowl Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate (or longer for more flavor to soak into the meat). 
HEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto skewers. 
GRILL 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs; grill until heated through. 
PLACE kabobs on plate. Squeeze lemon halves over kabobs.

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