Vivica A. Fox considers herself one of the lucky ones: She’s got a network of strong female friends who’ve been with her through thick and thin … and on the latest episode of “Sunday Dinner With,” Fox explains how her ladies came in especially handy when she recently broke off an engagement. Rather than ask questions, they threw her a “Thank God Viv Dodged a Bullet Party.”
“It was tough to call them and say, ‘Well, we broke up and the wedding now isn’t gonna’ happen,’” Fox says, holding back tears. “That’s when it was confirmed to me that my girlfriends are my backbone, the dodge the bullet party.”
While visiting Vivica and her gal pals at a dinner filled with good friends, good conversation, and, of course, good wine, we get the inside scoop on which city the “Kill Bill” actress has found the most chivalrous men, her one piece of advice for women who want to get into showbiz, and the two letters that landed her a memorable part on “Curb Your Enthusiasm.”
Check out the video to sit in on Fox and friends’ fun evening … which includes one very wacky “dodged a bullet” dance.
Vivica's Yogurt Marinated Chicken Kabobs
- 2 cups plain Greek yogurt
- Zest of 1 lemon
- 1 teaspoon of salt, plus more for seasoning
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground paprika
- 1/8 teaspoon ground cayenne
- 1 stalk green onion, bottom finely chopped, top finely sliced
- 1 tablespoon minced garlic
- 2 pounds boneless chicken thighs, cut into 1 inch cubes
- 1 large red onion, quartered
In a small bowl, combine the yogurt, lemon zest, salt, black pepper, cumin, paprika, cayenne and green onion and stir to mix well. Divide the yogurt mixture in half. Place one half in a gallon-sized resealable plastic bag, along with the minced garlic and mix well. Add the chicken and seal the bag, removing as much air as possible. Make sure the chicken is well-coated by the marinade. Place on a small baking sheet and store in the refrigerator for 3 to 4 hours, or overnight. Reserve and store the other half of the yogurt mixture in the refrigerator (as a dipping sauce) until ready to use.
Soak 8 wooden skewers in water for about 30 minutes. Preheat a grill or grill pan to medium heat.
Break up the quartered red onion into layers of 2 to 3. Thread the chicken onto the skewers alternating with the red onion making sure not to cram the skewers. Season the kabobs with salt and pepper before placing on the grill. Cook until hatch marks appear and the chicken is cooked through, rotating about every 3 minutes for a total cook time of 15 to 20 minutes. Serve with the yogurt dipping sauce.
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