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Serves 6 3/4 cup plain greek yogurt 6 tablespoons olive oil 4 teaspoons minced garlic 1 tablespoon minced fresh thyme 1 tablespoon minced fresh oregano 1 1/2 teaspoon kosher salt freshly ground black pepper, to taste pinch cayenne pepper 6 boneless, skinless chicken breast halves, cut into 1" cubes 3 red bell peppers, stemmed, seeded & cut into 1" pieces 2 large red onions, quartered & sliced into 1" pieces Place in cubed chicken in a large resealable bag, or storage container. Whisk the yogurt, oil, garlic, thyme, oregano, salt, pepper & cayenne in a mixing bowl. Pour over the chicken, stir & chill for 3-4 hours. Remove the chicken from the marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, and 2 pieces chicken. Repeat twice. Prepare a grill: Preheat on high for 15 minutes. Clean & oil the grates. Lower the heat to medium-heat & grill the kebabs, uncovered for 10-12 minutes. Rotate them several times while cooking. Remove when the chicken is cooked through & the center is no longer pink. Transfer to a platter & serve.
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