2 cups plain non-fat cottage cheese
2 cloves garlic, minced
juice and zest of 1 lemon
1/4 cup chopped, fresh mint leaves
freshly ground black pepper

1 1/2 pounds skinless, boneless chicken breast
2 tablespoons olive oil
juice of 1 lemon
2 small red onions, peeled and cut into eigths
2 medium zucchini, cut into 3/4-inch half rounds
2 red bell peppers, cut into 1-inch pieces
1/2 pound medium-sized mushrooms
18 metal skewers
1 lemon, cut into wedges

For the yogurt marinade and dressing:
1. Combine the cottage cheese, garlic, lemon juice and zest, mint, and pepper in a blender and mix until creamy.
2. Place 1/2 the cheese mixture in a Ziploc back and the other half in another bowl.
For the chicken and vegetable kebabs:
1. Cut the chicken breasts in half and toss them in the Ziplock bag with the cheese marinade. Refrigerate for at least 1 hour or overnight.
2. Stir the olive oil and lemon juice into the yogurt marinade in the remaining bowl. Add the onions and gently coat them with the marinade so they do not fall apart. Set the onions aside on a small plate and toss the zucchini, red peppers and mushrooms with the marinade. Carefully return the onions to the bowl and refrigerate for at least 1 hour or overnight.
3. Preheat the grill to medium-high. Thread 6 of the skewers with chicken and 12 with vegetables.
4. Grill the skewers until the chicken is cooked through, about 10 to 12 minutes, and the vegetables are tender, about 8 minutes. Arrange the chicken and vegetable kebabs on a serving platter and keep warm.
5. Garnish the platter of kebabs with lemon and serve it with the cottage cheese dressing.