Chicken kebabs in yogurt marinade

Ingredients:

• 550 g boneless, skinless chicken breast, cut into 2.5 cm pieces.
• 1 medium red onion (240 g), cut into 2.5 cm pieces and divided into squares
• 1 medium zucchini (300 g), cut into 1 cm thick slices or half-moons (depending on size).
• 1 small red bell pepper (150 g), cut into 2.5 cm squares.
• 2 teaspoons coarse salt
• 2 cups (450 g) plain Greek yogurt made from whole milk
• 1/4 cup (53 g) freshly squeezed lemon juice
• 1/4 cup (7 g) chopped fresh Italian parsley
• 1/4 cup (7 g) chopped fresh mint
• 1 tbsp (21 g) honey
• 1 tsp ground cumin
• 1/4 tsp ground cayenne pepper
• 2 cloves garlic, finely chopped
• 1/4 cup (52 g) extra-virgin olive oil, plus extra for greasing
• Special equipment: four wooden or metal skewers, 30 cm long.

Preparation:

1. If you have wooden skewers, soak them in water for 30 minutes.
2. Thread the chicken, red onion, zucchini, and bell pepper onto skewers, alternating and pressing the pieces tightly together. Place the skewers in a baking dish or other non-reactive container that will fit them in a single layer. Sprinkle everything with 1 teaspoon of salt.
3. In a medium bowl, combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne pepper, garlic, and the remaining 1 teaspoon salt until smooth. Stir in the olive oil. Pour about 1 cup of the marinade over the skewers, turning them over to coat thoroughly. Cover and refrigerate the kebabs and the remaining marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to bring to room temperature.
4. Preheat an outdoor grill or 2-burner grill pan over medium heat and brush with olive oil.
5. Remove the kebabs from the marinade and shake off any excess. Grill, turning occasionally to ensure even browning on all sides, for about 10–12 minutes. Serve the kebabs with the remaining marinade as a dip.