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Categories:
yogurt olive oil garlic thyme oregano kosher salt ground black pepper cayenne pepper chicken breasts fresh basil lemon red bell pepper red onion
Viewed: 119 - Published at: 8 years agoIngredients
- 1/2 cups Plain Yogurt
- 1/2 cups Extra Virgin Olive Oil, Divided
- 6 cloves Garlic Clove, Pressed And Divided
- 1 Tablespoon Dried Thyme
- 1 Tablespoon Dried Oregano
- 3 teaspoons Kosher Salt
- 1- 1/2 teaspoon Ground Black Pepper
- 1/4 Tablespoons Cayenne Pepper
- 3 whole Boneless, Skinless Chicken Breasts, Cut In Kebab-sized Squares
- 3 Tablespoons Fresh Basil, Finely Chopped
- 1 whole Lemon, Juiced
- 1 whole Red Bell Pepper
- 1 whole Red Onion
Method
- 1.
- Whisk yogurt, 6 tablespoons oil, 4 teaspoons 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 oil, remaining garlic, basil and lemon juice in small bowl.
- Cover and refrigerate while chicken is marinating.
- 2.
- Cut up peppers and onions.
- 3.
- 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; set aside.
- 4.
- Heat grill (or broiler) to medium-high.
- 5.
- Grill half of kebabs, uncovered, turning each kebab one-quarter turn every 2 minutes, until chicken, peppers and onions are lightly browned and meat is fully cooked, about 8 minutes.
- Check for doneness by cutting into one piece when it looks opaque on all sides.
- Remove kebabs from grill when there is no pink at center.
- Transfer to serving platter and brush kebabs all over with lemon dressing.
- Repeat with remaining skewers and serve.
