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By Anthony Salemme, contributing chef
Makes 6 kebabs
Grilling season is here! Light up those coals or fire up the gas grill and get cooking. The marinade is a bit like a Caesar dressing with a little kick.
1 cup plain whole milk Greek yogurt
¾ cup mayonnaise
2 teaspoons paprika
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1 teaspoon freshly ground black pepper
6 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces
1 large red onion, cut into wedges
2 red bell peppers, cut into wide strips
Vegetable oil, for greasing the grill
In a medium bowl, combine the parmesan cheese, yogurt, mayonnaise, paprika, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Toss the chicken until well coated and marinate for about 4 hours.
Thread the chicken, peppers and onions onto metal skewers, folding if the pieces are long and thin. Be sure not to cram the skewers so that they cook evenly.
Preheat the grill to medium-high heat.
To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes.
Transfer the skewers to a platter and serve.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com