Grilled Chicken Kebab

Ingredients:

• 1 1/2 lbs. chicken breast, cut into 1 1/2 to 2 inch cube

• 1/2 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tbsp olive oil

• 1 tsp kosher salt

• 1/4 tsp black pepper

• 1/8 tsp cayenne

• 1 tsp smoked paprika

• 3 cloves garlic, minced

• 1 wiri wiri hot pepper, chopped (with seeds removed)

• 1 tbsp fresh chopped oregano (2 sprigs)

• 1 sprig thyme

• skewers

• oil for grill grates

1. To make the marinade, in a small bowl, whisk lemon juice, lemon zest, olive oil, kosher salt, black pepper, cayenne, and paprika. Add yogurt, garlic, hot pepper, oregano and thyme, stir to combine.

2. Place cubed chicken in a plastic bag or bowl; pour marinade over chicken and toss thoroughly to combine. Refrigerate for 2 to 4 hours.

3. Remove chicken 20 to 30 minutes from refrigerator before grilling time. If using wooden skewers, soak in cold water for about 30 to 45 minutes before cooking.

4. Heat grill on high for 15 minutes. Thread chicken through skewers.

5. Oil grill grates to prevent chicken from sticking. Grill chicken on high for 2 to 3 minutes before turning and grilling an additional 3 minutes.

6. Serve with your favorite vegetables on homemade pita bread or rice pilaf.

Serves: 4 to 6

Notes&Tips:

• Chicken kebab is a quick summer evening meal. They can be served with pita bread, either stuffed in the pockets or on top, and whatever vegetables you'd like add. Here I served the kebabs with homemade pita bread, grilled mini sweet peppers, basil, sugar snap peas and cucumber. It was a healthy and delicious meal.

• The kebab cooks quickly since it's chicken breast. So don't stray far from the grill.

• Marinating the chicken keeps it moist and also adds flavor as all the seasonings meld.

• Skinless boneless chicken thighs can be substituted for the chicken breast. Vary cooking time as thighs will need a few more minutes of grilling.