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Grilled Paprika Yogurt Chicken Kabobs

Ingredients

  • 1 1/2 cup plain nonfat Greek yogurt
  • juice of 1/2 lemon
  • 1 1/2 teaspoons 
  • 1 1/2 teaspoons 
  • 1 1/2 teaspoons 
  • 1/2 teaspoon 
  • 2 1/4 pounds boneless skinless chicken thighs
  • 1/4 red onion 
  • 1 red bell pepper 
  • 1 teaspoon 
  • 1/4 teaspoon 

Instructions

  • In a large bowl, stir together the yogurt, lemon juice, 1 ¼ teaspoon smoked paprika, rosemary, 1 teaspoon salt and garlic powder. Add the chicken pieces and stir to coat. Cover and marinate in the fridge for at least 1 hour and up to 8 hours.
  • Place the onion and red bell pepper pieces in a medium bowl. Toss with olive oil, ¼ teaspoon salt and pepper.
  • Preheat the grill to medium-high heat. If using wooden skewers, soak in warm water for at least 30 minutes. Lightly brush the grill with canola oil.
  • Thread the chicken (shake off and discard excess marinade), onion and red bell pepper pieces onto 6 skewers. Sprinkle with remaining ¼ teaspoon smoked paprika and ¼ teaspoon salt.
  • Grilled until the chicken is cooked through, 12 to 15 minutes, turning halfway through cooking. Serve.

 This article and recipe adapted from this site


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