The Pioneer Woman Tasty Kitchen
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BBQ’d Chicken Kabobs With A Zesty Dipping Sauce

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Level: Easy

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Description

A quick and easy meal with a touch of both Mexico and Greece.

Ingredients

  • FOR THE DIPPING SAUCE:
  • 1 cup Greek Yogurt
  • ⅛ cups Chopped Cilantro
  • 2 Tablespoons Fresh Lemon Juice
  • 1 clove Garlic, Minced
  • 1 dash Cayenne Pepper
  • Salt And Pepper, to taste
  • FOR THE MARINADE:
  • 1-½ whole Lemons, Fresh Squeezed
  • ⅛ cups Cilantro, Chopped
  • 1 clove Garlic, Minced
  • 2 teaspoons Olive Oil
  • 1 teaspoon Emeril's Chicken Rub (if You Can't Find This Use A Combination Of Thyme, Rosemary, Parsley, Salt And Pepper) Or Any Seasoning You Like
  • 1 dash Cayenne
  • FOR THE KABOBS:
  • 2 whole Boneless, Skinless Chicken Breasts Cut Into 1 1/2" Cubes
  • 1 whole Medium Onion, Cut Into Pieces The Same Size As Chicken
  • 1 whole Large Green Pepper, Cut Into Pieces The Same Size As Chicken
  • ½ whole Lemon, To Squeeze On Cooked Kabobs

Preparation

For the dipping sauce:
Mix all ingredients in a bowl and refrigerate at least 1 hour while you get everything else ready.

For the marinade:
Mix all ingredients in a Ziploc bag.

For the kabobs:
Put the chicken, onion and green pepper in the Ziploc bag with the marinade. Marinate in the refrigerator for 1 hour.

Soak wooden skewers in water as chicken is marinating to prevent flare-ups on the grill.

Assemble chicken, onion and pepper on skewers and cook on medium-high heat on the grill for about 7-9 minutes. Don’t overcook.

Remove from grill when 99 percent cooked. Squeeze fresh lemon on kabobs, cover tightly with foil and let rest for 5-10 minutes. This will keep the chicken very moist.

Serve with sliced cucumber and pita bread, with dipping sauce on the side. Enjoy!

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