Grilled Greek Kebabs

Dressing/ Marina de:

• 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 Skewers:

• 2 cups The Little Potato Company Dynamic Duo bagged Cream er Potatoes, cut in half

• 4-6 boneless, skin less chicken thighs, cut into 1-inch cubes

• 8 wooden skewers dipped in water

• pita bread (optional) Salad:

• 2 cups cherry tomatoes, halved

• 4 sliced Lebanese cucumbers

• 1/4 cup red onion, finely sliced

• 1 cu p feta cheese

• 1 cuppitted 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.

Visit littlepotatoes.com/summertime for more summer grilling recipes.