GRILLED CHICKEN KABOBS

By

Don't skimp on the marinating time; any 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. Serve with Yogurt-Herb Dipping Sauce (see related recipe).

View complete recipe

  • 4

Ingredients

  • 1/2 cup plain yogurt
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic , minced (about 4 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice
  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion , prepared according to photo
  • Trim the ends and cut the onion into quarters. Peel away the first 3 (outer) layers and discard the inner core. Working with the outer layers only, cut each quarter into 3 even strips. Cut each strip crosswise into 3 pieces.

Preparation

Step 1

1. Whisk yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours. Whisk remaining 1/4 cup oil, remaining teaspoon 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. Grill over high heat until vegetables and chicken are charred around edges on all four sides and chicken is cooked through, about 3 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing. Serve.
Tzatziki Sauce
1 tablespoon lemon juice
1 small garlic clove, minced to paste
3/4 cup plain Greek yogurt
1/2 cucumber, peeled, halved lengthwise, seeded, and diced fine (1/2 cup)
3 tablespoons minced fresh mint
1 tablespoon minced fresh parsley
3/8 teaspoon salt



View complete recipe