Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plain yogurt
  • 1/2 cup olive oil
  • 4 cloves garlic minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice
  • 2 red bell peppers cut into 1-inch pieces
  • 1 large red onion cut into 1-inch pieces
  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cucumber peeled, halved lengthwise, seeded and chopped fine

Instruction

  • 1. Whisk 1/2 cup yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in a ziploc bag. Add the chicken, and refrigerate for 3 to 6 hours. Whisk the remaining 1/4 cup oil, remaining 1 teaspoon garlic, basil and lemon juice in small bowl. Cover and refrigerate while chicken is marinating. 2. Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece of onion, 2 pieces chicken, 1 piece of onion. Repeat twice more ending with 2 pieces of pepper. 3. Whisk all of the sauce ingredients together in a small bowl. Cover and refrigerate while grilling the kebabs. 4. Grill over high heat until vegetables and chicken are charred around edges on all four sides and chicken is cooked through, about 2 minutes per side. Transfer to a serving platter and brush kebabs all over with the lemon dressing.