Tangy yogurt makes this chicken super moist and juicy. Give the peppers and onions a head start by roasting for a few minutes before grilling so they finish with the chicken.

I like adding a simple salad to make this a complete dinner with no carbs in sight! My choice is my classic greek salad with lemon-mustard vinaigrette.

INGREDIENTS

½ cup plain yogurt

1/4 cup extra virgin olive oil (plus extra for drizzling on vegetables)

2 cloves garlic, minced

3 teaspoons dried Italian seasoning

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

Several grinds of fresh black pepper

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

2 tablespoons chopped fresh basil

3 tablespoons lemon juice

2 red bell peppers, cut into 1-inch pieces

1 large red or sweet yellow onion, cut into chunks (make sure pieces are similar in size to the red pepper)

Finishing Sauce:

1/4 cup olive oil

2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)

3 tablespoons lemon juice

1 garlic clove, minced

Directions

Place cut up chicken in a large zip-top bag. Whisk yogurt, olive oil, garlic, Italian seasoning, cayenne pepper, salt and pepper in large bowl. Pour over chicken and seal bag. Refrigerate at least 3 and no longer than 6 hours (any longer will change the texture of the chicken).

For the finishing sauce, whisk oil, basil, lemon juice and garlic in small bowl. Cover and refrigerate while chicken is marinating.

Heat oven to 375 degrees. Line rimmed baking sheet with foil and spread out cut peppers and onions on pan. Toss with a drizzle of olive oil, salt and pepper. Roast for 5-10 minutes until beginning to soften, remove from oven and set aside. Vegetables can be roasted several hours ahead and kept at room temperature until ready to assemble skewers. Roasting before grilling will ensure that the vegetables will be cooked properly with the chicken.

Remove chicken from yogurt marinade; discard marinade. Thread each skewer alternating chicken, peppers and onions until there is only a small space left on both ends. Grill over high heat until vegetables and chicken are charred around edges on all four sides and chicken is cooked through, about 3 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing. Serve with the salad of your choice.