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.
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
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