Yogurt-Basil Chicken Kabobs

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Kids always get a kick out of food on a stick. Some of the yogurt dipping sauce 
marinates the meat and vegetables. 

1  cup plain yogurt    
1  cup packed fresh basil leaves, chopped   
1/4  cup chopped red onion    
1/2  teaspoon curry powder 
Salt and freshly ground pepper    
2  pounds boneless, skinless chicken thighs, 
trimmed of excess fat and cut
into 1 1/2-inch pieces.    
1  yellow bell pepper, stemmed, seeded, and cut 
into 1-inch squares.    
1  large zucchini, quartered lengthwise, then cut 
into 1-inch pieces.    
1   pint (12 ounces) large cherry tomatoes    
1  tablespoon olive oil

 Pulse yogurt, basil, and onion in a food processor several times. Transfer
yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.
2. Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover,
and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes. 

3. Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes,
and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet.
4. Grill kabobs, turning occasionally, until chicken is cooked through and
vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.  Makes about 20 


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