Grilled Chicken Skewers

Ingredients

• 1/2 cup plain Greek yogurt
• 1/4 cup olive oil
• 2 cloves garlic (minced )
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 chicken breasts (boneless, skinless, and cut into 1-inch cubes)
• 1/4 cup olive oil
• 3 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic (minced )
• 2 tablespoons fresh basil (chopped )
• 2 bell peppers (any color, cut into chunks)
• 1 large red onion ( cut into chunks)
• 8-10 wooden skewers (10- to 12-inch, soaked in water for 30 minutes)
• Pita bread (optional)
• Yogurt-herb dipping sauce (optional)

Instructions

1. 1

   --- Marinate The Chicken: ---

2. 2

   Whisk marinade: In a large mixing bowl, whisk together the yogurt and olive oil. Add the garlic, thyme, oregano, cayenne pepper, salt, and black pepper. Whisk until evenly combined.

3. 3

   Marinate chicken: Add the chicken and toss until every piece is well coated. Cover and refrigerate for at least 3 hours and up to 6 hours.

4. 4

   --- Make The Lemon Dressing: ---

5. 5

   Whisk dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, and basil until emulsified. Set aside at room temperature while you grill.

6. 6

   --- Prepare And Grill The Skewers: ---

7. 7

   Preheat grill: Preheat a gas or charcoal grill to high heat (450–500°F). Clean and oil the grates.

8. 8

   Drain chicken: Using a slotted spoon or tongs, lift the chicken pieces from the marinade, letting excess drip back into the bowl. Discard the used marinade.

9. 9

   Thread skewers: Thread the chicken, bell peppers, and red onion pieces onto the soaked skewers, alternating ingredients and leaving a little space between each piece so they cook evenly.

10. 10

    Grill skewers: Place the skewers on the hot grill. Cover and cook for about 3-4 minutes, until you see good grill marks.

11. 11

    Turn skewers: Turn the skewers every 3-4 minutes, keeping the lid closed between turns, until the vegetables are tender and the chicken is cooked through to an internal temperature of 165°F in the thickest pieces, 10-15 minutes total.

12. 12

    --- Finish And Serve the Dish: ---

13. 13

    Brush dressing: Transfer from the grill to a serving platter and brush all over with the lemon dressing.

14. 14

    Serve immediately with warm pita bread, yogurt-herb dipping sauce, and more lemon dressing as desired.