Yogurt Marinated Chicken Kabobs

• 6 Tyson(R) Boneless Skinless Chicken Breasts 4-6 oz each
• 6 bell peppers mixed colors
• 1 cup plain whole milk yogurt
• 3 cloves garlic creamed, mashed to a paste
• 2 teaspoons ground cumin
• 1 dash cayenne pepper to taste
• 1/4 cup lemon juice
• 2 teaspoons brown sugar
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil

1. Adjust oven rack so kabobs will be 6-8 inches from broiler. Pre-heat - broiler.
2. Mix yogurt, garlic, cumin, cayenne pepper, lemon juice, olive oil, brown sugar and sea salt in a medium sized bowl. Divide and reserve one half to serve with kabobs.
3. Cut chicken into 1 inch pieces and combine with marinade in non-reactive bowl, cover and refrigerate for one hour. Soak wooden skewers if using.
4. Cut peppers into one-inch pieces. Toss peppers in olive oil. Salt and pepper to taste.
5. Skewer chicken and peppers, alternating colors and arrange kabobs on a broiler safe pan.
6. Broil kabobs 8 minutes, remove from broiler and spoon one tablespoon of reserved yogurt mixture over cooked sides of kabobs, turn and spoon another tablespoon of yogurt over the uncooked sides. Return to broiler for 5-8 minutes.
7. Cover with foil and rest for 10 minutes before serving.
8. Bring remaining yogurt to a quick boil in a small pan. Drizzle over finished kabobs.

tyson, bell peppers, milk yogurt, garlic, ground cumin, cayenne pepper, lemon juice, brown sugar, salt, extra virgin olive oil

Taken from www.yummly.com/recipe/Yogurt-Marinated-Chicken-Kabobs-9063906 (may not work)