Mediterranean Chicken Kebabs

1 teaspoon of each of the following dried spices: thyme, rosemary, oregano, tarragon, parsley, and lemon pepper mix (I always use Penzey’s spices, they are cheaper and fresher than anything you will find at a grocery store)
¼ teaspoon of garlic powder (or 2-3 cloves of fresh garlic)
1 teaspoon kosher salt
1 tablespoon water
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
3-4 boneless, skinless chicken breasts, cut into 1-inch chunks
1 yellow pepper cut into 1-inch chunks
1 red pepper cut into 1-inch chunks
1 large zucchini, cut into 1-inch chunks
Feta Yogurt Sauce (recipe follows)

Mix all spices, salt, water, olive oil and lemon juice in a bowl. Put chicken in a container of some sort. Pour marinade over chicken and let marinate 4-6 hours or overnight.

Feta Yogurt Sauce

1 cup of nonfat plain yogurt
1/3 cup crumbled feta
1/2 teaspoon cumin
Juice of 1 lemon
Cayenne pepper to taste
Garnish with chopped fresh parsley

Mix everything except parsley, garnish as desired. If you leave it in the fridge for about 1 hour the flavors blend together much better.

When you are ready to cook, place all of the veggies in the bag with the marinated chicken. Shake it up and make sure everything is coated. Start your grill and let the bag of food sit until the grill is nice and hot. Now you can kebab everything up, which is nice when you have guests, but I just lay down a couple of grill grates and throw everything on there. It is much easier and you get more even cooking because you can move everything around.

When everything is done cooking, put it in a bowl or a platter and serve with the yogurt sauce. I think next time I will either try an Indian or Southwestern twist on this recipe.