Absolutely delicious.  Really. Try this one.

Adapted from Grilled Lamb Kebabs by Deb at Smitten Kitchen

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Lemon Yogurt Chicken Kebabs

INGREDIENTS

Marinade

• 1 and 1/2 lbs boneless chicken breast
• 1 lb plain yogurt, preferably Greek style (I used Fage Total)
• 1/4 cup Kalamata extra virgin olive oil
• zest of 1 medium lemon
• juice of 2 medium lemons, about 1/4 cup
• 2 tbsp Greek seasoning (or 1 tbsp dried marjoram and 1 tbsp dried oregano)
• 1 tsp Kosher salt
• 1/2 tsp freshly ground black pepper

For Kebabs

• marinated chicken
• 2 large red onions, chopped into 8 pieces each
• 3 bell peppers, chopped to 2-inch dice
• 3 small potatoes, diced to 1-inch

METHODS

1. Combine all ingredients except chicken and mix well to blend.  Cut chicken into 1-inch cubes, add to yogurt marinade, and toss well to coat.  Refrigerate for up to 2 days.
2. Prepare grill.
3. Soak bamboo skewers (or use iron skewers) in water to prevent scorching.  Stack chicken, onion, bell pepper and potato pieces on the skewers.
4. Grill kebabs over hot coals or medium flame until done; chicken should have external grill marks, feel springy but not spongy, reach an internal temperature of 170 degrees F with no pink flesh.  Pull one kebab off the grill and test for doneness early.  Keep kebabs warm on a plate tented with foil until all are done.  Serve with brown rice or a green salad, tabouli, tzatziki or warm pita bread.

OPTIONS

1. Fresh herbs would also work well here; rosemary, sage or thyme would be excellent. It should be a fairly strong-flavored herb to stand up to the tangy yogurt and lemon flavors.
2. The original recipe called for lamb, which would work quite well.  Pork cutlet or shoulder would also work.
3. Chunks of summer squash work nicely on kebabs if in season.

STORE

Refrigerated, 3 to 4 days. But it won’t last that long.

SEASON

Year-round.