CURRIED CHICKEN SKEWERS

These can be served as the main dish or as an appetizer. Prepping and marinating overnight in the refrigerator will maximize the flavors, but if you just have an hour or two, that will surely work here as well. Any favorite, on-hand combination of veggies is fabulous, but don’t skip the apricot sprinkle (unless you really do not like them) for a unique zing and flavor combination.

INGREDIENTS
Marinade:
2 teaspoons olive oil
1 teaspoon curry powder
1 teaspoon garam masala
6 ounces plain Greek yogurt, low fat or fat free
Skewers:
1 1/2 pounds chicken breasts, boneless, skinless, cut into cubes
3 ounces dried apricot halves, chopped and set aside
2 bell peppers (1 yellow, 1 orange), seeded and cut into squares
2 zucchini, washed, sliced into 1/4 inch circles
1 Vidalia onion, peeled and cut into chunks
1 cup fresh cilantro leaves (or herb of choice), chopped

PREPARATION
Combine the oil, spices and yogurt in a large bowl and mix well. Add chicken to bowl and mix well. Cover and chill for a few hours or overnight.

When ready to cook, preheat grill to medium. Thread the chicken onto skewers, alternating with the peppers, zucchini and onions. Place skewers on grill and turn frequently for about 8–10 minutes, or until chicken is cooked through and veggies are slightly charred. Place on serving platter and sprinkle with apricots and cilantro.