Yogurt Chicken Kebabs

This recipe was in our local paper, and I thought it was a wonderful combination of flavors. Perfect for entertaining!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  ounces plain fat-free yogurt
• 1  lime, juice and zest of
• 1  tablespoon  grated fresh ginger
• 1  tablespoon curry powder
• 1  jalapeno pepper, minced
• 1⁄2 cup plain fat-free yogurt
• 1⁄2 cup honey
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 8  ounces plain fat-free yogurt
• 1  lemon, juice and zest of
• 2  teaspoons ground cumin
• 1⁄4 teaspoon red pepper flakes (optional)
• 1⁄4 cup  chopped cilantro
• 1  teaspoon  minced garlic
• 2  cups  chopped seedless cucumber
• 1⁄2 teaspoon salt
•  kebabs
• 8  wooden skewers, soaked in water for 1 hour
• 4  chicken breast halves, cut into 1 inch cubes
• 2  red bell peppers, cut into 1-inch pieces
• 1  red onion, cut into wedges
• 2  cups pineapple chunks

Directions

1. Preparation.
2. To make marinade: Stir first 5 ingredients together in small bowl. Set aside (wash hands after handling jalapeno pepper).
3. To make glaze: Stir 1/2 cup plain fat-free yogurt, honey, salt and cinnamon together in a small bowl. Set aside.
4. To make dipping sauce: Stir 8-oz container of yogurt, lemon zest and juice, cumin, red pepper flakes, cilantro, garlic, cucumber and salt in a small bowl. Refrigerate until serving.
5. To prepare chicken kebabs: Thread each skewer with alternating pieces of chicken, peppers, onion wedges, and pineapple. Place skewers in a glass dish (or Ziploc bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.
6. Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and brush lightly with some of glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.
7. Makes 4 servings, each 2 skewers plus ¼ of dipping sauce.