CHICKEN KABOBS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 24 small wooden skewers
  • 2 6 ounce containers plain yogurt
  • 1/2 cup milk
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup scallions (2), finely chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 small clove garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon hot-pepper sauce
  • 1 1/2 pounds boneless skinless chicken breasts, cut in thin strips

Directions

  • Soak skewers in water.
  • In medium-size bowl, whisk yogurt, milk, lemon juice, scallions, mustard, basil, sugar, garlic, salt, black pepper and pepper sauce. Remove 1 1/3 cups; refrigerate.
  • Add chicken to remaining yogurt mixture. Refrigerate, covered for 1 hour.
  • Heat broiler. Thread chicken strips onto soaked skewers. Coat broiler-pan rack with nonstick cooking spray. Place skewers on rack.
  • Broil skewers 7 inches from heat for 3 minutes. Turn over and broil until cooked through, 2 minutes. Remove to serving platter. Serve with reserved yogurt mixture as dipping sauce.
  • Makes 24 skewers.

Notes

A nice different flair of meat to serve at your next bar-b-que.

Categories: Barbecue 

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