Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken thighs (boneless, skinless)
  • 2 medium zucchini
  • 1 large red onion (cut into 1 1/2-inch pieces)
  • 4 small tomatillos (about 1/2 pound, halved)
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons mint (chopped)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 clove garlic (minced)
  • 1 tablespoon red wine vinegar
  • 1 ounce crumbled feta cheese

Instruction

  • Preheat grill. Peel and rinse tomatillo and prepare other vegetables and chicken. On four 14-inch-long metal skewers, tightly thread the chicken, zucchini, red onion and tomatillos in an alternating pattern. Brush the skewers with 1 tablespoon of the olive oil and season with salt and pepper.
  • Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 6 minutes per side.
  • Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tablespoons of olive oil; season with salt and pepper.
  • Serve over mixed greens. Spoon the vinaigrette on top, sprinkle with feta.