½ cup plain yogurt
½ cup extra virgin olive oil
4 cloves garlic, minced (about 4 teaspoons)
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
4 boneless, skinless chicken breasts (1½ pounds), cut into 1-inch pieces
2 tablespoons chopped fresh basil
3 tablespoons lemon juice
2 red bell peppers, cut into 1-inch pieces
1 large red onion
1. Whisk yogurt, ¼ cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl.
2. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours.
3. Prepare
onions: Trim the ends and cut into quarters. Peel away the first 3
(outer) layers and discard the inner core. Working with the outer
layers only, cut each quarter into 3 even strips. Cut each strip
crosswise into 3 pieces.
4. Whisk
remaining ¼ cup oil, remaining teaspoon garlic, basil, and lemon juice
in small bowl. Cover and refrigerate while chicken is marinating.
5. 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.
6. Grill
over high heat until vegetables and chicken are charred around edges on
all four sides and chicken is cooked through, about 3 minutes per side.
Transfer to serving platter and brush kebabs all over with lemon dressing and serve with yogurt-herb dipping sauce.
Yogurt-Herb Dipping Sauce (Makes about 2 cups)
1 cup plain yogurt
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
½ teaspoon table salt
¼ teaspoon ground black pepper
1 cucumber, peeled, halved lengthwise, seeded, and chopped fine
1. Whisk yogurt, oil, lemon juice, garlic, basil, mint, salt, and pepper in bowl.
2. Stir in cucumber, cover with plastic wrap, and refrigerate until flavors blend, about 30 minutes.
Sauce can be refrigerated for several hours.