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
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.