Yogurt-And-Curry-Marinated Chicken

• 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-in. cubes
• 2 tablespoons curry powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2/3 cup plain whole-milk Greek yogurt
• 3 tablespoons fresh lime juice
• 5 tablespoons extra-virgin olive oil
• 1 medium zucchini (about 10 oz.), cut into 1-in. cubes
• 1 cup grape tomatoes
• Grapeseed oil
• 1/4 cup fresh flat-leaf parsley leaves, torn
• 6 lime wedges, for serving

1. Place chicken in a medium bowl and sprinkle with curry, salt and pepper. Stir in yogurt, lime juice and 3 tablespoons of the olive oil. Cover and refrigerate for 4 to 12 hours. Remove chicken from marinade; discard marinade. Thread chicken, zucchini and tomatoes alternately onto 12 (6-inch) wooden skewers.
2. Preheat grill to medium-high (about 450u0b0F). Generously oil grill grate with grapeseed oil. Grill skewers until done, 4 to 5 minutes per side. Transfer to a platter, drizzle with remaining 2 tablespoons olive oil and sprinkle with parsley. Serve with lime wedges.
3. Allow 4 hours for chilling.

chicken breasts, curry powder, kosher salt, black pepper, milk, lime juice, extravirgin olive oil, zucchini, grape tomatoes, oil, parsley, lime wedges

Taken from www.myrecipes.com/recipe/yogurt-and-curry-marinated-chicken (may not work)