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© Meredith Corporation. All rights reserved. Used with permission.
Place chicken, zucchini, and tomatoes in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine oil, vinegar, lemon peel, lemon juice, honey, garlic, 1 teaspoon salt, oregano, thyme and pepper. Pour over chicken and vegetables. Seal bag; turn to coat chicken and vegetables. Marinate in the refrigerator for 1 to 6 hours, turning bag occasionally.
Drain chicken and vegetables, discarding marinade. On sixteen 6-inch skewers, thread chicken and vegetables, leaving 1/4 inch between pieces.
For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a grill rack over heat. Cover and grill as above.)
For sauce, in a small bowl combine yogurt, cucumber, green onion and the remaining 1/8 teaspoon salt. If desired, top with additional green onion. Serve with skewers.