Grilled chicken kebabs with Yogurt Herb dipping sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup plain yogurt
½ cup extra-virgin olive oil, divided
4 garlic cloves, Minced
2 tspns dried thyme
2 tspns dried oregano
1 tspn salt
1 tspn black pepper
¼ tspn cayenne pepper
4 boneless, skinless chicken breasts (about 1-½ lbs), cut into 1-in cubes
2 Tbspn chopped fresh basil
3 Tbspn lemon juice
2 red or green bell peppers, cut into 1-in pcs
1 large sweet onion cut into 1-in pcs
1 cup plain yogurt
3 Tbspns extra-virgin olive oil
2 Tbspn lemon juice
1 garlic clove, minced
1 Tbspn minced fresh basil
1 Tbspn minced fresh mint (optional)
½ tspn salt
¼ tspn pepper
1 cucumber, peeled, halved, seeded and chopped fine
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Directions: |
Directions:Whisk yogurt, ¼ cup oil, 3 cloves 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 ¼ cup oil, remaining garlic clove, basil and lemon juice in small bowl. Cover and refrigerate. Remove chicken from yogurt marinade. Thread each skewer with 2 pcs pepper, 1 pc onion, 2 pcs chicken, and 1 pc onion. Repeat twice ending with 2 pcs pepper.
Grill over high heat until veggies and chicken are charred around edges on all four sides and chicken is cooked through . Remove from grill and brush with lemon dressing.
Yogurt Herb dipping sauce: Whisk all ingredients. Stir in cucumber. Cover with plastic and refrigerate until flavors blend, about 30 minutes or up to 2 hours. Serve with grilled chicken. |
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