Serve with brown basmati rice and a spinach salad.
Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
Add chicken to the remaining yogurt mixture and stir to coat.
Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
Preheat grill to high.
Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
Reduce grill heat to medium.
Oil the grill rack (see Tip).
Serve with the reserved yogurt sauce for dipping.
Equipment: Eight 8- to 10-inch skewers
An oiled grill rack keeps your food from sticking.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
