Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups plain nonfat Greek yogurt
  • 1 1/2 tablespoons lemon juice (fresh)
  • 1/4 cup mild curry paste ((I use Patak's))
  • 3/4 teaspoons kosher salt (divided)
  • 1/2 teaspoon garlic powder
  • 2 1/4 pounds boneless, skinless chicken thighs (trimmed & cut into 1 1/2-inch pieces)
  • 1/4 red onion (rings separated & cut into 1 1/2-inch pieces)
  • 1 red bell pepper (cut into 1 1/2-inch pieces)
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground pepper

Instruction

  • In a large bowl, stir together the yogurt, lemon juice, curry paste, 1/2 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.
  • If using wooden skewers, soak in warm water for at least 30 minutes.
  • Preheat the grill to medium-high heat. Lightly brush the grill with canola oil.
  • Place the onion and red bell pepper pieces in a medium bowl. Toss with olive oil, ¼ teaspoon salt and pepper.
  • Thread the chicken (shake off and discard excess marinade), onion and red bell pepper pieces onto 6 skewers.
  • Grill until the chicken is cooked through, about 12 minutes, turning halfway through cooking.  Serve.