Grilled Chicken Kebabs

By Tamipri

Don't skimp on the marinating; less than 3 hours and the chicken won't be as flavorful or tender. Conversely, marinating for more than 6 hours will make the chicken mushy. These kebabs taste great with Yogurt-Herb Dipping Sauce.

Ingredients

• Yogurt-Herb Dipping Sauce:
• 3/4 c. plain yogurt
• 3/4 c. extra-virgin olive oil
• 6 medium garlic cloves, minced
• 1 Tb. dried thyme
• 1 Tb. dried oregano
• 1 1/2 tsp. table salt
• 1 1/2 tsp. ground black pepper
• 1/4 tsp. cayenne pepper
• 6 boneless, skinless chicken breasts, cut into 1" cubes
• 3 Tb. chopped fresh basil leaves
• 5 Tb. juice from 2 lemons
• 3 red bell peppers, stemmed, seeded, and cut into 1" pieces
• 2 large red onions, quartered, use only outer 3 layers, each quarter cut into 3 even strips that are cut crosswise into 3 pieces
• 1 c. plain whole-milk yogurt
• 3 Tb. extra-virgin olive oil
• 2 Tb. juice from one lemon
• 1 Tb. minced fresh basil leaves
• 1 Tb. minced fresh mint leaves
• 1 medium garlic clove, minced
• 1/2 tsp. table salt
• 1/4 tsp. ground black pepper
• 1 cucumber, peeled,halved lengthwise, seeded, and chopped fine

Details

Servings 4

Preparation

Step 1

1. Whisk yogurt, 6 Tb. oil, 4 tsp. garlic, thyme, oregano, salt, pepper and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3-6 hours. Whisk remaining oil, remaining garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.

2. Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper; set aside.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Turn burners down to medium-high.

4. Grill half of kebabs, uncovered, turning each kebab 1/4 turn every 2 minutes, until chicken, peppers and onions are lightly browned and meat is fully cooked, abo9ut 8 minutes. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at center. Transfer to serving platter and brush kebabs all over with lemon dressing. Serve with Yogurt-Herb Dipping Sauce.

For Yogurt-Herb Dipping Sauce: The sauce can be refrigerated in airtight container for several hours. Whisk yogurt, oil, lemon juice, basil, mint, garlic, salt and pepper in bowl. Stir in cucumber, cover with plastic wrap, and refrigerate until flavors blend, about 30 minutes.