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1
In a food processor or blender, process the yogurt, basil, and 1 wedge of onion until smooth.
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2
Pour the mixture into a medium bowl.
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3
Set the remaining onion wedges aside.
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4
Stir the curry powder and pepper into the yogurt mixture.
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5
Transfer 1/3 cup of the mixture to a small bowl.
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6
Cover and refrigerate to serve as the dipping sauce.
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7
Add the chicken to the remaining yogurt mixture, stirring to coat.
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8
Cover and refrigerate for 30 minutes to 4 hours.
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9
Meanwhile, if using wooden skewers, soak seven 10-inch skewers for at least 10 minutes in cold water to keep them from charring or use metal skewers, lightly spraying with cooking spray.
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10
Lightly spray the grill rack with cooking spray.
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11
Preheat the grill on medium high.
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12
Thread the chicken onto 3 skewers, discarding the marinade.
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13
Use one of the remaining 4 skewers for each of the vegetableszucchini, bell pepper, tomatoes, and remaining 8 onion wedges.
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14
Lightly spray the kebabs with cooking spray.
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15
Arrange the kebabs in a single layer on the grill.
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16
Cook, covered, for 12 to 14 minutes, or until the chicken is no longer pink in the center and the vegetables are tender, turning occasionally to cook evenly.
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17
Transfer the kebabs to a rimmed baking sheet as they become ready.
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18
Slide the chicken and vegetables from the skewers onto a platter.
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19
Serve with the reserved 1/3 cup dipping sauce.
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20
(Per serving)
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21
Calories: 189
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22
Total fat: 2.0g
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23
Saturated: 0.5g
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24
Trans: 0.0g
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25
Polyunsaturated: 0.5g
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26
Monounsaturated: 0.5g
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27
Cholesterol: 67mg
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28
Sodium: 119mg
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29
Carbohydrates: 12g
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30
Fiber: 2g
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31
Sugars: 8g
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32
Protein: 31g
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33
Calcium: 137mg
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34
Potassium: 780mg
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35
2 vegetable
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36
3 very lean meat
