Grilled Greek Kebabs

(Family Features) Make summer grilling easy and delicious by cooking your side dish and main dish together so you can spend more time outdoors and less time meal planning. These Grilled Greek Kebabs pair cubed chicken thighs with little potatoes on skewers, making for a classic cookout combo.

With no washing or peeling required, Creamer potatoes from The Little Potato Company require little prep, which helps make this recipe a breeze, and they cook quickly on the grill. Just marinate your chicken and potatoes with this zesty dressing and prepare for a taste bud-tingling backyard barbecue.

Visit for more summer grilling recipes.

Grilled Greek Kebabs

3/4 cup olive oil
2 lemons, zest and juice only
1 teaspoon dried oregano
2 teaspoons Dijon mustard
1 garlic clove, finely chopped
1 teaspoon sugar
salt, to taste
pepper, to taste
3 teaspoons mayonnaise
2 cups The Little Potato Company Dynamic Duo bagged Creamer Potatoes, cut in half
4-6 boneless, skinless chicken thighs, cut into 1-inch cubes
8 wooden skewers dipped in water
pita bread (optional)

2 cups cherry tomatoes, halved
4 sliced Lebanese cucumbers
1/4 cup red onion, finely sliced
1 cup feta cheese
1 cup pitted kalamata olives

To make dressing/marinade: In measuring cup, mix olive oil, lemon juice, lemon zest, oregano, Dijon mustard, garlic and sugar. Season generously with salt and pepper, to taste. Pour 1/3 cup marinade into large bowl. Refrigerate remaining.

To prepare skewers: Add potatoes and chicken pieces to bowl with marinade. Mix well to coat and marinate 30 minutes, or as long as overnight in refrigerator.

Preheat grill to medium heat.

Skewer potatoes and chicken cubes alternately on wooden skewers. Grill 6-8 minutes on both sides. Grill pita bread, if desired.

Finish dressing by adding mayonnaise.

To make salad: In large serving dish, mix tomatoes, cucumber, onions, feta cheese and olives. Place kebabs on top and drizzle with dressing.

Serve with grilled pita bread, if desired.