Ingredients
- ½ cup plain yogurt
- ½ cup extra-virgin olive oil
- 4 garlic cloves, minced (about 4 tsp)
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 4 boneless, skinless chicken breasts (about 1\½ pounds), cut into 1-inch cubes
- 2 Tbsp chopped fresh basil
- 3 Tbsp lemon juice
- 2 red bell peppers, cut into 1-inch pieces
- 1 large red onion, large pieces for skewing
Directions
- Whisk yogurt, ¼ cup oil, 1 Tbsp 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 teaspoon garlic, basil, and lemon juice in small bowl.
- Cover and refrigerate while chicken is marinating.
- Remove chicken from yogurt marinade; discard marinade.
- Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces of chicken and 1 piece of 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.
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