I'm making this for dinner tonight. One of my favorite spring/summer recipes. It's so good. And so easy a caveman can do it. My comments and tweaks in parentheses
Yogurt-Basil Chicken Kabobs 1 cup plain yogurt (Greek yogurt is even better) 1 cup packed fresh basil leaves 1/4 cup chopped red onion (don't substitute a red one. it affects the flavor really weirdly. If red onions are too strong for you, substitute scallions or chives) 1/2 teaspoon curry powder salt and pepper 2 pounds boneless skinless chicken thighs (I use breasts), trimmed of excess fat and cut into 1 1/2 in. pieces 1 yellow bell pepper, cut into 1 inch squares (if you can't catch yellow ones on sale, green ones are fine. Why are yellow and red peppers so expensive anyway?) 1 large zuchini, quartered lengthwise and cut into 1 inch pieces 1 pint large cherry tomatoes 1 tbsp olive oil ( I also use mushrooms. I effing love grilled mushrooms)
1. pulse yogurt, basil, and onion in a food processor several times. Transfer mixture to a non metal bowl. Add curry powder and 1/4 tsp salt. Reserve 1/2 cup mixture for dipping 2. Add cicken to bowl with remaining yogurt mixture, toss to coat. Refrigrate, covered, for 45 minutes to 6 hours. Meanwhile soak 20 bamboo skewers in water for 30 minutes. 3. Preheat grill to medium. Toss vegetables in oil in a bowl. Thread chicken and veggies onto skewers. 4. grill, turning occasionally, until chicken is cooked through. Serve with reserved yogurt mixture for dipping.
This makes a LOT. So cut every thing in half if you aren't serving at least 3 people. We always have leftovers, which are great reheated over rice.