How to make it

  • Chicken & Marinade

  • Cut chicken breasts into 1-in. pieces.
  • Whisk yogurt, olive oil, garlic, oregano, thyme, salt, pepper, & cayenne in a large bowl. Stir in chicken pieces, cover with plastic wrap, and refrigerate for not less than 3 or more than 6 hours.
  • Veggies

  • Cut peppers into 1-in. pieces. Cut onion into 1-1.5-in. pieces (most of the inner sections will be too small, so save them for another dish). Set veggies aside.
  • Lemon Dressing

  • Whisk all ingredients in a bowl, cover with plastic wrap, & refrigerate.
  • Yogurt-Herb Dipping Sauce

  • Whisk all ingredients except the cucumber in a bowl. Stir in the cucumber, cover with plastic wrap, & refrigerate.
  • Prepare the Kabobs

  • Discard any marinade that doesn't stick to the chicken. Assemble the kabob skewers with 6 chicken pieces, 8 pieces pepper, and 6 onion pieces in any order you like, preferably random.
  • Grill the kabobs over high heat, turning every 3 minutes or so. After 12-14 minutes the kabobs will be well-browned on all 4 sides. If not quite done, place away from direct heat and cook a few minutes more. Alternatively, wrap the kabobs in foil and cook in pre-heated 350-degree oven for 3-5 minutes. Remember, undercooked food can be cooked a bit more. Overcooked food can't be fixed, no matter how much sauce you put on it.
  • Place kabobs on a serving platter and brush with the Lemon Dressing.
  • Serve with sides along with the Yogurt-Herb Dipping Sauce.

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