Tandoori Ranch Chicken Kebabs #RSC

• 1 12 lbs boneless skinless chicken breasts
• 2 various colors bell peppers, cut into chunks
• 1 large fresh lemon, cut into wedges
• 1 12 cups coarsely chopped shallots or 1 12 cups red onions
• wooden skewers, soaked or metal skewer
• 12 cup thick Greek yogurt
• 14 cup Hidden Valley Original Ranch Dressing
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh chives
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 12 teaspoon ground cinnamon
• 12 teaspoon ground coriander
• 12 cup thick Greek yogurt
• 2 teaspoons fresh lemon juice
• 12 teaspoon curry powder
• 12 teaspoon Hidden Valley Original Ranch Seasoning Mix

1. Flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
2. Mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
3. Place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
4. Refrigerate chicken in marinade at least 6 hours or overnight.
5. Thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once.
6. May use broiler if you like.
7. Serve hot with rice pilaf as a main dish or curry dip if serving as appetizer.
8. To prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.

chicken breasts, bell peppers, fresh lemon, shallots, wooden skewers, yogurt, valley, lemon juice, fresh chives, curry powder, sweet paprika, ground cinnamon, ground coriander, yogurt, lemon juice, curry powder, valley

Taken from www.food.com/recipe/tandoori-ranch-chicken-kebabs-rsc-494079 (may not work)