Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup plain nonfat Greek yogurt
  • juice of 1/2 lemon
  • 1 1/2 teaspoons smoked paprika (divided)
  • 1 1/2 teaspoons crushed dried rosemary
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/2 teaspoon garlic powder
  • 2 1/4 pounds boneless skinless chicken thighs, (trimmed & cut into 1-inch pieces)
  • 1/4 red onion (rings separated & cut into 1-inch pieces)
  • 1 red bell pepper (cut into 1-inch pieces)
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground pepper

Instruction

  • In a large bowl, stir together the yogurt, lemon juice, 1 ¼ teaspoon smoked paprika, rosemary, 1 teaspoon salt and garlic powder. Add the chicken pieces and stir to coat. Cover and marinate in the fridge for at least 1 hour and up to 8 hours.
  • Place the onion and red bell pepper pieces in a medium bowl. Toss with olive oil, ¼ teaspoon salt and pepper.
  • Preheat the grill to medium-high heat. If using wooden skewers, soak in warm water for at least 30 minutes. Lightly brush the grill with canola oil.
  • Thread the chicken (shake off and discard excess marinade), onion and red bell pepper pieces onto 6 skewers. Sprinkle with remaining ¼ teaspoon smoked paprika and ¼ teaspoon salt.
  • Grilled until the chicken is cooked through, 12 to 15 minutes, turning halfway through cooking. Serve.