Naked Buffalo Chicken Kebabs

By naqgal90

Ingredients

• 1/4 cup fat-free plain yogurt
• 2 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
• 1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
• 2 large carrots, peeled
• 1 medium onion
• 1/2 cup fat-free ranch or blue cheese dressing

Details

Adapted from hungry-girl.com

Preparation

Step 1

In a medium sealable container, thoroughly mix yogurt with 1/2 tbsp. hot sauce. Add chicken and stir to coat. Cover and refrigerate for 1 hour.

Meanwhile, if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.) Cut carrots and onion into 1-inch chunks.

Place carrot chunks in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.

Alternately thread saucy chicken and veggies onto four skewers, tightly packing the pieces together.

Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.

Flip kebabs. With the grill cover down, grill for 6 - 8 minutes, or until chicken is cooked through.

In a small bowl, thoroughly mix dressing with remaining 2 tbsp. hot sauce.

Serve kebabs with dressing mixture for dunking!