Tandoori Chicken Kebabs

Ingredients

• 1 cup low-fat plain yogurt
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 1/2 tbsp tandoori spice blend or hot curry powder
• 2 clove garlic, minced
• 2 tbsp extra-virgin olive oil, divided
• 3/4 tsp salt, divided
• 1/2 tsp ground pepper, divided
• 1 lb boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
• 1 large bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces

Instructions

1. Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
2. Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
3. Preheat grill to high.
4. Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
5. Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.