Yogurt-Basil Chicken Kabobs
Kids always get a kick out of food on a stick. Some of the yogurt dipping sauce
marinates the meat and vegetables.
Ingredients
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
Directions
1. 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
Source: www.marthastewart.com