Grilled Chicken Kebabs

From Cook’s Country

Has Kim tried this? Yes

1/2 c plain yogurt

1/2 c EVOO

4 garlic cloves, minced

2 tsp dried thyme

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

1/4 tsp cayenne pepper

4 boneless, skinless chicken breasts, cut into 1/2 in cubes

2 tbsp chopped fresh basil

3 tbsp lemon juice

2 red bell peppers, cut into 1 inch pieces

1 large red onion, cut into 1 inch pieces

1. Whisk yogurt, 1/4 c oil, 1 tbsp garlic, and spices in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours. Whisk remaining 1/4 c oil, remaining tsp garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.

2. Remove chicken from marinade and discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, 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.

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