1. Whisk 1/2 cup yogurt, 1/4 cup oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in a ziploc bag. Add the chicken, and refrigerate for 3 to 6 hours. Whisk the remaining 1/4 cup oil, remaining 1 teaspoon garlic, basil and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.
2. Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece of onion, 2 pieces chicken, 1 piece of onion. Repeat twice more ending with 2 pieces of pepper.
3. Whisk all of the sauce ingredients together in a small bowl. Cover and refrigerate while grilling the kebabs.
4. Grill over high heat until vegetables and chicken are charred around edges on all four sides and chicken is cooked through, about 2 minutes per side. Transfer to a serving platter and brush kebabs all over with the lemon dressing.
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 119 (29%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 139.6mg||43 %|
|Sodium 192.1mg||7 %|
|Potassium 925.7mg||24 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 10g|
|Protein 58.3g||83 %|
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Calories per serving: 411
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