Grilled Chicken Kabobs

If you haven't noticed by now, we absolutely love grilling our food. So I'm always looking for new and different ways to marinate our meat, especially since we like flavorful food. I came across this Grilled Chicken Kabob recipe in my America's Test Kitchen Family Cookbook and we absolutely loved it. The chicken is marinated in a flavorful yogurt mixture and it's absolutely perfect to eat with a pita bread. Dr. Sweetpea loves this marinade so much that he wants me to make these kabobs again later this week! 

Grilled Chicken Kabobs

(Source: America's Test Kitchen Family Cookbook)

1/2 cup plain whole-milk yogurt

1/2 cup extra virgin olive oil

4 garlic cloves, minced

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne pepper

1 1/2 pounds boneless, skinless chicken breasts/thighs, trimmed and cut into 1 inch cubes

2 tablespoons chopped fresh basil

3 tablespoons lemon juice

2 red bell peppers, stemmed, seeded, and cut into 1 inch pieces

1 large red onion, cut into 1 inch pieces, 3 layers thick

Whisk yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne together in large bowl. Stir in chicken, cover, and refrigerate for 3 to 6 hours. 

Whisk remaining 1/4 cup oil, remaining garlic, basil, and lemon juice together in bowl; set aside for serving. 

Remove chicken from marinade. Thread each of four 12 inch skewers with 2 pieces pepper, 1 section onion, 2 pieces chicken, and 1 section onion. Repeat twice more, ending with 2 additional pieces of pepper. Grill on until done. Transfer onto plates and brush with the lemon/oil mixture.***

Suko's Note: I didn't make the lemon/oil mixture. Instead I added the 3 tablespoons of lemon juice and fresh basil to my marinade and left out the 1/4 cup of olive oil.