what you need
1 large chicken breast, cut into large chunks
3/4 of a cup of 0% fat Greek yogurt
1/4 cup of olive oil
half a bunch of fresh dill, chopped finely
salt, pepper, paprika, and/or sumac to taste
juice from half a lemon
half a large red onion, cut into large chunks
2-3 bell peppers, sweet peppers, or peppers of choice, cut into large chunks
2 cups of basmati rice, cooked according to package instructions
fresh cucumbers, tomatoes, and/or cilantro for garnish
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how to make it
The night before or the morning of, mix Greek yogurt, olive oil, dill, spices, and lemon juice together in a container. Dice the chicken breast into large chunks and mix it into the yogurt marinade. Let sit.
Note: If using wooden skewers especially on a grill, it is best to soak them for at least one hour before cooking. You can also put tin foil on the tips to keep the wood from burning. You could also just use grown up metal skewers… but of course I don’t have those.
Place chunks of chicken and vegetables in alternating patterns on the skewers. I like to use a bell pepper cap on each end. I also like to minimize the excess yogurt on the chunks of chicken. Cook on the grill for approximately 20 minutes or until chicken is cooked through, rotating about every five.
Place a cup of rice in a bowl, arrange two skewers over top, and garnish with fresh vegetables and herbs. Drizzle lightly with good olive oil and enjoy hot.
