Chicken Kebabs

Marinate for at least four hours. You may not want to go too much longer, as the lemon juice and yoghurt can begin to cook the chicken.

Ingredients

• 1 boneless, skinless chicken breast per 3–4 people
• 1 container plain yoghurt
• Juice from 1 lemon
• 4 cloves garlic, smashed
• 1 tbsp dried oregano
• 1/2 tsp freshly ground pepper
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 tbsp finely chopped fresh dill
• 4–6 wooden skewers
• 1 medium Vidalia onion
• 6–8 whole mushrooms
• 1 green pepper
• 1 red pepper

Now Cook

1. Place all the marinade ingredients right into the yoghurt container and stir. If it looks like it might overflow, pour a little yoghurt into a resealable plastic bag to make room.
2. Cut the chicken breast into bite-sized pieces.
3. Poke the chunks of chicken with a knife so the marinade can be absorbed into the meat.
4. Add the chicken to the resealable bag with half the yoghurt marinade. Seal, toss until the chicken is thoroughly covered, and put in the fridge for 2–4 hours. Reserve the rest of the marinade in the refrigerator.
5. Take the bag out of the fridge about an hour before cooking to bring the chicken closer to room temperature.
6. While the chicken is coming to room temperature, soak the skewers in water for at least half an hour so they won't burn on the BBQ.
7. Cut the mushrooms in half. Cut the onion in half, then cut each half again and split the onion. Cut the peppers into bite-sized pieces.
8. Make skewers by alternating chicken, red pepper, mushroom, onion and green pepper. Repeat until all skewers are made.
9. Place the skewers in a container and pour the marinade from the bag over the kebabs so they are covered.
10. Heat the BBQ to 325°F.
11. Place the kebabs on the BBQ and cook for 15–20 minutes, flipping occasionally so they don't burn.
12. Serve with the reserved marinade.