Yogurt-Basil Chicken Kabobs

By Grammie926

Ingredients

• 1 * 1 cup plain yogurt
• 1 * 1 cup packed fresh basil leaves, chopped
• 1/4 * 1/4 cup chopped red onion
• 1/2 * 1/2 teaspoon curry powder
• * Salt and freshly ground pepper
• 2 * 2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces
• 1 * 1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
• 1 * 1 large zucchini, quartered lengthwise, then cut into 1-inch pieces
• 1 * 1 pint (12 ounces) large cherry tomatoes
• 1 * 1 tablespoon olive oil
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Details

Servings 10

Preparation

Step 1

1. Pulse yogurt, basil, and onion in a food processor several times. Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.
2. Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes.
3. Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet.
4. Grill kabobs, turning occasionally, until chicken is cooked through and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.