Shelly's Recipe

CHICKEN KEBABS PAPRIKA

Category: Kabobs/Kebobs/Skewers

1/4 cup olive oil
1/4 cup sherry wine vinegar
1 1/2 tsp mild paprika
1 tsp dried tarragon, crushed
1 tsp minced garlic
1 tsp salt
1/8 tsp ground red pepper
1 lb skinless and boneless chicken breasts, cut in 1 inch pieces
1 sweet red bell pepper, cut in 1 inch pieces

Yogurt Dipping Sauce
1/2 cup plain yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp honey
Salt and pepper to taste
Paprika for garnish

Preheat broiler. In a large bowl, combine olive oil, vinegar, paprika, tarragon, garlic, salt and ground red pepper. Add chicken pieces, stirring to coat well; marinate at least 20 minutes.

Meanwhile, soak 24 (8 inch) wooden skewers in water. On each skewer arrange 1 piece chicken and 1 piece bell pepper. On a rack, in a broiler pan, place skewers in a single layer. Broil, turning skewers once, until chicken is cooked, about 6 minutes. Serve with Yogurt Dipping Sauce.

Makes 24 kebabs, appetizer-size. To make 8 entree-size kebabs, alternately thread 3 pieces chicken and 3 pieces pepper on each skewer.

Yogurt Dipping Sauce: Combine all ingredients. Sprinkle with paprika just before serving. Makes about 3/4 cup.