Grilled Chicken Kebabs

Contributed by: Mary Dabros

Ingredients
½ cup plain yogurt (whole milk yogurt is first choice; low-fat yogurt is second choice)
½ cup extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
4 boneless, skinless chick breasts (about 1 ½ lbs.) cut into 1-inch cubes
2 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
2 red bell peppers cut into 1-inch pieces
1 large red onion

Directions
Whisk yogurt, ¼ cup of the oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in a large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours. Whisk remaining ¼ cup oil, remaining 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 chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper. Grill over high heat until veggies and chicken are charred around edges on all four sides and chicken is cooked through, about 4 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing. Serve.( Note - Don’t skimp on the marinating time: any less than 3 hours and the chicken won’t be as flavorful or tender. Conversely, marinating for more that 6 hours will make the chicken mushy. Serve with Yogurt-Herb Dipping Sauce. Serves 4. )