Preheat grill to medium-high heat.
Make the sauce: In a small bowl, combine together the yogurt, vinegar, garlic, black pepper, mustard, horseradish, honey and 1/4 tsp of the salt. Cover with plastic wrap and refrigerate until serving.
Make the kebabs: In a large bowl, whisk together the rosemary, oil, garlic, the remaining 1/4 tsp salt, orange zest, chile powder and black pepper. Add chicken, onion, zucchini, yellow squash and bell pepper. Toss to coat chicken and vegetables. Thread chicken and vegetables alternately onto 4 (12-inch) metal or wooden skewers (if using wooden skewers, soak them in warm water for 30 minutes before use). Discard the marinade.
Grill the kebabs, covered with grill lid, for 12 minutes, or until chicken is cooked through, turning occasionally. Let the kebabs stand for 5 minutes. Serve with the dipping sauce.
Preheat grill to medium-high heat.
Make the sauce: In a small bowl, combine together the yogurt, vinegar, garlic, black pepper, mustard, horseradish, honey and 1/4 tsp of the salt. Cover with plastic wrap and refrigerate until serving.
Make the kebabs: In a large bowl, whisk together the rosemary, oil, garlic, the remaining 1/4 tsp salt, orange zest, chile powder and black pepper. Add chicken, onion, zucchini, yellow squash and bell pepper. Toss to coat chicken and vegetables. Thread chicken and vegetables alternately onto 4 (12-inch) metal or wooden skewers (if using wooden skewers, soak them in warm water for 30 minutes before use). Discard the marinade.
Grill the kebabs, covered with grill lid, for 12 minutes, or until chicken is cooked through, turning occasionally. Let the kebabs stand for 5 minutes. Serve with the dipping sauce.
Thank you!