Grilled Greek Chicken Kabobs

I found this recipe in the Summer 2007 issue of Kraft's Food & Family magazine. David grilled it up and it's delicious. We have it whenever he feels like grilling something and we want a light meal.

• 1/2 cup KRAFT Greek Vinaigrette Dressing
• 2 Tbsp. KRAFT Real Mayo Mayonnaise
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 red onion, cut into small wedges (we use sweet onion, Mmmm when it gets a little burnt!)
  
• 1 lemon, halved

COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers. (Soak the skewers for about 30 min in water to keep them from burning/catching fire when they go on the grill.)

GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.