Grilled Greek Chicken Kabobs
From: Dana Neu
1/2 cup Greek Vinaigrette Dressing
2 Tbsp. Mayo
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved
Combine dressing and mayo; pour into large resealable bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Regrigerate at least 20 min. or up to 2 hours to marinate.
Preheat grill to medium-high heat. Remove chicken from marinade discard bag and marinade. Thread chicken and onions alternately onto wooden skewers.
Grill 8 to 10 minutes or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-side down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.