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Chicken Kabobs with Yogurt Dipping Sauce and Lemon

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Ingredients Edit

  • 24 small wooden skewers
  • 2 containers 6 oz each plain yogurt
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1/4 cup finely chopped scallions
  • 2 tsp Dijon mustard
  • 1 tsp dried basil
  • 1 tsp sugar
  • 1 clove garlic, finely chopped
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp hot pepper sauce
  • 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips

Directions Edit

  1. Soak skewers in water.
  2. In bowl, whisk first 11 ingredients .
  3. Remove 1 1/3 cups, refrigerate.
  4. Add chicken to remaining yogurt mixture. Refrigerate, covered 1 hour.
  5. Heat broiler.
  6. Thread chicken strips onto skewers.
  7. Coat broiler pan rack with cooking spray.
  8. Place skewers on rack.
  9. Broil skewers 3 min. Turn over and broil until cooked through.
  10. Remove to serving platter.
  11. Serve with yogurt mixture as dipping sauce.

Makes 24 chicken kabobs

Contributed by: Edit

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