How to make it

  • Combine yogurt, garlic, olive oil, lemon juice and all seasonings in medium bowl.
  • Whisk well.
  • In large extra large zipper bag or plastic container with a lid, toss together chicken, mushrooms, onions, zucchini and peppers.
  • Pour yogurt mixture over chicken and veggies and toss to coat well.
  • Refrigerate for at least 2 hours, overnight is best.
  • Thread chicken and veggies on metal or bamboo or wooden skewers that have been soaked for at least 1 hour, as desired. (I like to cook the meat and veggies separate, but it's up to you!)
  • Add pineapple pieces to the skewers, too!
  • Grill over high heat about 10-12 minutes until chicken is cooked through and reaches 165 degrees.
  • Veggies might not take this long, depending on your preferred doneness.
  • Serve immediately.

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