Ingredients

1/2cup plain yogurt

1/2cup extra virgin olive oil

4cloves garlic , minced (about 4 teaspoons)

2teaspoons dried thyme

2teaspoons dried oregano

1teaspoon table salt

1teaspoon ground black pepper

1/4teaspoon cayenne pepper

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

2tablespoons chopped fresh basil

3tablespoons lemon juice

2red bell peppers , cut into 1-inch pieces

1large red onion

Preparation

  1. Whisk yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours. Whisk remaining 1/4 cup oil, remaining teaspoon garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.

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