Grilled Chicken Kebabs with Peppers and Onion

Grilled Chicken Kebabs with Red Peppers and Red Onion

serves 4-6

1/2 cup plain Greek yogurt

1/2 cup extra virgin olive oil, divided

4 cloves garlic, minced (about 4 teaspoons) and divided

2 teaspoons dried thyme

2 teaspoons dried oregano

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces

2 Tablespoons chopped fresh basil

3 Tablespoons freshly squeezed lemon juice

2 red bell peppers, cut into 1-inch pieces

1 large red onion

In a medium bowl, whisk together yogurt, 1/4 cup of the oil, 1 tablespoon of the garlic, thyme, oregano, salt, pepper, and pepper flakes if using. Stir in the chicken. Cover with a sheet of plastic wrap and refrigerate for at least 3 hours and up to 6 hours. In a small bowl, whisk together the remaining 1/4 cup of oil, the remaining teaspoon of garlic, basil, and lemon juice. Cover and refrigerate while the chicken is marinating.

Trim the ends from the onion and cut into quarters. Peel away the first 3 outer layers; reserve the inner core for another use. Slice each quarter into 3 strips. Slice each strip into 3, 1-inch pieces.

Prepare a charcoal or gas grill for direct heat cooking.

Remove the chicken from the yogurt marinade; discard the marinade. Thread each skewer with 2 pieces of pepper, 1 piece of onion, 2 pieces of chicken, and 1 piece of onion. Repeat twice more ending with 2 additional pieces of pepper. Grill over high heat until the vegetables and chicken are charred on all sides and the chicken is cooked through, about 3 minutes per side. Transfer to a serving platter and brush kebabs all over with the lemon dressing. Enjoy!

Printed from thegalleygourmet.net