Lazy Girl’s chicken kebobs

Do you love chicken kebobs but hate threading the chicken and vegetables onto the skewers?   Well, it’s not one of my favorite activities, so just a few months ago I started using grill baskets instead of skewers.  The beauty of making kebobs this way is you can get the chicken and vegetables cooked just the way you like them if you have two baskets, one for chicken, the other for vegetables.  Technically I guess this isn’t really a recipe for kebobs since I’m not using skewers! Anyway the real trick to the most amazing chicken is to marinate it in yogurt.  It makes the grilled chicken that is the best you have ever tasted.  If you have the time marinate for 24 hours, if not aim for 3 or 4 hours if you can.  I use either bell peppers or mini peppers with this recipe.  The mini peppers are nice because they have almost no seeds, just chop of the stem and they are ready to use.

2 pounds boneless skinless chicken breasts cut into 1 ½ or 2 inch pieces (I use kitchen scissors to do the cutting)

2 large onions, each cut into 6 wedges

2 large bell peppers, cut in half, seeded and cut into 1 inch sections or 1 or 1 ½  pounds of mini peppers

2 cups plain low fat yogurt (Greek style if available)

1 tablespoon dried oregano

2 cloves garlic, chopped

Juice of 1 lemon

In  a large bowl,  mix yogurt with oregano, garlic and lemon juice.  Mix in chicken and marinate overnight in refrigerator.  When you are firing up the grill (preheat to medium high) remove chicken from the marinade and place in separate bowl.  Toss the vegetables into the yogurt marinade that remains in the bowl and coat with yogurt.  Because you have tossed the vegetables in the chicken marinade, you are now committed to thoroughly cooking the vegetables.  If you like crunchy vegetables, reserve a ½ cup of yogurt mixture, and don’t let it touch the chicken and  use it for the vegetables.  I prefer these vegetables to be a bit overcooked, about the only time I like overcooked vegetables.  Toss vegetables and vegetables into their respective pans and grill for 12 minutes, tossing every 3 or 4 minutes.  If your grill pan has a handle, grab the handle and give the pan a shake.  Don’t forget, even if it’s cold and snowy outside, the metal handle of the grill pan will burn you.  Craig had a little trouble with that the other night, luckily there was plenty of snow to put his thumb in to relieve the pain!

This should serve 6 but the chicken is so good it may only be enough for 4

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