Grilled Chicken + Veggie Skewers with Feta-Yogurt Dip

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (chicken, feta, yogurt)

  Carbohydrates (yogurt, veggies; suggestion: pair with grilled bread or pita)

  Fat (chicken, feta, yogurt)

  Fiber (veggies)

  Other (chicken is a good source of minerals including zinc and iron, yogurt is a good source of B vitamins and vitamin D)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Savory/umami

  Tangy/Tart

  Sweet

  Charred

  Tender

  Chunky

  Chewy

  Light

So few things say summer more than cooking skewers on the barbecue. The flavor of charred onions is truly unmatched! These chicken and veggie skewers are a favorite in my house because they are so versatile. Pairing them with various sauces and dips transforms them so you’ll never get bored. The three ingredient feta-yogurt dip in this recipe is also a queen of adaptability. She can do a dip, she can do a drizzle, she can do a dressing — all give or take a few teaspoons of water! I highly recommend making extra to pair with salads, wraps, and bowls throughout the week. I also love making extra skewers because they reheat so well and can be eaten as is, or thrown on top of rice, pasta, or greens.

Allergens: Dairy

Servings: 4-6 skewers (depending on length of skewers used)

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Ingredients:

Skewers

1 lb or 2 boneless, skinless chicken breasts, cut into 1” cubes

3 bell peppers of choice (I used red, orange, and green), cut into roughly 1”x1” slices

1/2 large red onion, peeled and cut into roughly 1”x1” slices

1 large zucchini, cut into 1/2” medallions

1 tbsp high heat cooking oil of choice (I prefer avocado)

Salt and pepper to taste

Dip

1 5 oz block feta

3/4 cup plain Greek or skyr yogurt

1-2 tsp water (We are aiming for the consistency of a Ranch dressing so feel free to add more 1/2 tsp at a time as needed to get there)

Note: You can use pre-crumbled feta if needed, but for best results use a block that has some brine either in a tub or in the packaging. The anti-caking coating on pre-crumbled feta may prevent it from fully combining with the yogurt.

Directions:

1. Preheat grill to 375F.

2. Place chicken and vegetables on skewers in an alternating pattern.

   Note: You can use disposable bamboo skewers typically found in the meat or home goods department of your grocery store, but I like using metal reusable skewers. I found these at Target near the grilling tools and they are much easier to use!

3. Brush or spray oil onto both sides of skewers. Season with salt and pepper.

4. Place on grill and cook covered for 12-15 minutes, flipping halfway through.

5. For the dip, combine ingredients in a food processor. Blend on high and add water, 1 tsp at a time, until mixture is creamy and thin enough to drizzle without running.

6. Serve skewers hot and either drizzle feta-yogurt over top or use as a dip. Enjoy!

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