Serve with 1 small pita, 1 cup sliced veggies, and 2 tbsp Epicure Dip, your choice.
1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
1⁄2 cup 2% plain Greek yogurt
1 tbsp red wine vinegar
1 bell pepper
1 red onion
- Preheat grill to medium-high.
- Cut chicken into 1” cubes. Place in bowl. Add yogurt, rub, and vinegar. Stir to evenly coat. If you have extra time, let stand for 10 min to marinate or cover and refrigerate overnight.
- Cut pepper and onion into 2” pieces. Thread meat and veggies onto skewers. Place skewers on grill; turn often until lightly charred and chicken is cooked through, 10–12 min.
Cooking time may vary depending on thickness of your chicken and your grill. To test chicken for doneness, insert an instant read thermometer into the thickest part of the meat. It should register at 165° F.