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Chicken Kabobs with Double Dipping Sauces

Barbra Crumpacker

Ingredients:
Grated lemon rind from 1 lemon

Juice from 1 lemon, divided

2 teaspoons bottled minced garlic

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 yellow bell pepper, cut into 1” pieces

1 orange bell pepper, cut into 1” pieces

16 grape tomatoes

1 small red onion, cut into 1” wedges

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Creamy pesto sauce

2 tablespoons plain Greek yogurt

2 tablespoons reduced-fat sour cream

1 tablespoon commercial pesto

Curried Mayonnaise

3 tablespoon light mayonnaise

1 tablespoon reduced fat sour cream

¼ teaspoon curry powder

Directions:
1. Prepare grill.

2. Combine rind, 2 tablespoons juice, garlic, oil, salt, and pepper. Toss with chicken. Thread vegetables and chicken onto 8 (12-inch) skewers. Place skewers on hot grill. Cook 12 minutes or until chicken is done, turning occasionally.

3. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Combine the second sauce of mayonnaise, sour cream, curry powder and 1 teaspoon lemon juice in a separate bowl. Serve sauces with kebabs.

Yields: 4 servings (2 kabobs and 2 tablespoons sauce)

225 calories; 8 grams fat

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