Chicken and Zucchini Skewers Make an Easy Summer Meal

Fresh zucchini and tender grilled chicken come together in this simple summer recipe, served with toasted bread and a cool yogurt-herb sauce.

The skewers can be cooked on an outdoor grill or on a grill pan indoors, making them a flexible choice for lunch or dinner. The recipe serves four.

Ingredients

2 small zucchini

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Pepper, to taste

2 boneless, skinless chicken breasts

6 to 8 wooden skewers, soaked in water for 30 minutes

1/2 cup plain Greek yogurt

1 tablespoon mayonnaise

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 teaspoon lemon juice

6 to 8 slices of baguette or ciabatta

A few lettuce leaves

Fresh basil, for garnish

Directions

Using a vegetable peeler or mandoline, cut the zucchini lengthwise into long, thin ribbons. Set aside.

In a large bowl, combine the olive oil, oregano, garlic powder, and a pinch of pepper.

Cut the chicken breasts into large cubes. Add the chicken to the bowl and toss until each piece is evenly coated with the marinade.

Thread a folded zucchini ribbon onto each skewer, followed by a piece of chicken. Continue alternating the zucchini and chicken until the skewers are filled. Place them on a plate while preparing the sauce.

In a small bowl, combine the Greek yogurt, mayonnaise, chives, dill, and lemon juice. Refrigerate until ready to serve.

Preheat an outdoor grill or grill pan to medium-high heat.

Cook the skewers for 10 to 12 minutes, turning regularly, until the chicken is lightly charred and reaches an internal temperature of 165 degrees.

Lightly toast the bread slices on the grill or in a skillet.

Arrange the lettuce leaves on a large plate or serving board. Add the grilled skewers, toasted bread, and bowl of yogurt sauce. Garnish the sauce with fresh basil, if desired, and serve immediately.