Chicken Kabobs with Yogurt Dipping Sauce and Lemon

CHICKEN KABOBS

24 small wooden skewers 2 containers 6 oz each plain yogurt 1/2 cup milk 1/4 cup lemon juice 1/4 cup finely chopped scallions 2 tsp Dijon mustard 1 tsp dried basil 1 tsp sugar 1 clove garlic, finely chopped 3/4 tsp salt 1/4 tsp pepper 1/8 tsp hot pepper sauce 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips

Soak skewers in water. In bowl, whisk first 11 ingredients. Remove 1 1/3 cups, refrigerate. Add chicken to remaining yogurt mixture. Refrigerate, covered 1 hour.

Heat broiler.* Thread chicken strips onto skewers. Coat broiler pan rack with cooking spray. Place skewers on rack. Broil skewers 3 min. Turn over and broil until cooked through. Remove to serving platter. Serve with yogurt mixture as dipping sauce. MAKES 24 CHICKEN KABOBS.*

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 * Catsrecipes Y-Group