INGREDIENTS

1/2 cup Greek yogurt with 2 tsp. dried oregano leaves

2 tablespoons mayonnaise

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces

1 red onion, cut into small wedges

1 lemon, halved

DIRECTIONS

1. MIX greek yogurt, herbs and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 minute or up to 2 hours to marinate.

2. HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers.

3. GRILL 8 to 10 minute or until chicken is done, turning occasionally. Meanwhile, place lemon, outsides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

Recipe adapted from Food.com