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.