spicy chicken kebabs
- 4 garlic cloves, minced
- 3 tablespoons chili paste
- 4 tablespoons olive oil
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 4-5 skinless, boneless chicken breasts, cut into chunks
- 3 colored bell peppers, cut into chunks
- cherry tomatoes
- Cooking spray
- Fresh cilantro, finely chopped
- 1 cup plain yogurt
Combine first 7 ingredients in a medium bowl. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 1 day.
Immerse long wooden skewers in water; soak 30 minutes. Drain and pat dry.
Meanwhile, remove chicken from marinade (discard marinade) and thread onto skewers along with bell pepper chunks, mushrooms and cherry tomatoes.
Preheat gas grill or grill pan to medium-high heat. Coat with cooking spray. Place skewers on grill and grill 4 minutes on each side, or until chicken is no longer pink.
In a small bowl, combine fresh cilantro and yogurt. Serve as a dipping sauce with kebabs
(for lemon rice: add juice & zest of 1 lemon, plus chicken bouillon to rice before it cooks)
*recipe slightly adapted from thecomfortcooking.com