Kabobs are one of our favorite meals and work great as a backyard picnic main dish.
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 (8-oz.) plain yogurt
1 c. greek vinaigrette or Caesar dressing
1/2 tsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. salt
2 tsp. oregano
1 red onion, cut into 1″ pieces
2 green bell peppers, cut into 1″ pieces
In a large resealable bag, place chicken, yogurt, dressing, lemon zest, lemon juice, salt and oregano. Zip and mix with your hands. Refrigerate for 2 to 4 hours. Soak your wooden skewers in water for 10 minutes before grilling to prevent them from burning. After meat has marinated, thread alternating pieces of meat, onion and green pepper on skewers. Heat grill to medium-high heat until chicken is no longer pink and the juices run clear. We use a meat thermometer to test for 165 degrees F internal temperature. This took about 40 minutes because I cut my chicken cubes a bit bigger.