Chicken and Rainbow Veggie Skewers with Avocado Feta Ranch

Ingredients

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup fresh lemon juice
• 2 tbsp. chopped parsley
• 2 tsbp. chopped chives
• 2 garlic cloves, grated or minced
• 1 1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 1 1/2 lbs. boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 zucchini, ends trimmed, cut into 1/2-inch coins
• 2 red onions, peeled and trimmed, cut into wedges
• 1 pint cherry tomatoes
• 4 bell peppers, stems and insides removed, cut into 1-inch pieces
• 1/4 cup extra virgin olive oil
• 2 tbsp. red wine vinegar
• 2 tbsp. fresh lemon juice
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 ripe California Avocado, peeled, pitted and sliced
• 1 cup shaken buttermilk
• 1/4 cup crumbled feta
• 2 scallions, root ends trimmed
• 1 garlic clove, sliced
• 2 tablespoons chopped chives
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1 1/2 teaspoons honey
• Kosher salt
• Freshly ground black pepper