"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grilled chicken kebabs with Yogurt Herb dipping sauce Recipe

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This recipe for Grilled chicken kebabs with Yogurt Herb dipping sauce, by , is from The Privett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leigh Ann Privett


cup plain yogurt
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
tspn cayenne pepper
4 boneless, skinless chicken breasts (about 1- 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)
tspn salt
tspn pepper
1 cucumber, peeled, halved, seeded and chopped fine

Whisk yogurt, 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 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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