1/2 cup Kraft Greek Vinaigrette Dressing (salad dressing isle)
2 tablespoons mayonaise
1-1.5 pounds chicken breast, cut into 1 inch pieces
1 red onion, cut into small wedges
1 lemon halved
Mix dressing and mayo, pour over chicken in shallow dish. Stir and make sure all chicken is evenly coated. Refrigerate atleast 20 minutes up to 2 hours.
Heat grill to low-medium heat. Thread the chicken and onions onto skewers. Discard any unused marinade.
Grill 8-10 minutes or until chicken is done, turning occasionally. Meanwhile place lemons cut side down on grill until heated thoroughly.
Squeeze lemon juice over kabobs before serving.
I made this recipe last night and it was absolutely amazing. Sounded kinda weird but was great. I used plain greek yogurt instead of mayo and I didn't make kabobs, I just marinated chicken breast tenders and grilled the tenders. I think the grilled lemons squeezed over them made a big difference too, so don't skip it! DELISH!