Grilled Chicken Kebabs

Ingredients

• Skewers (8-10, soaked in water for 30 minutes)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Ground cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Garlic (3 cloves, minced)
• Lemon juice (2 tablespoons)
• Olive oil (3 tablespoons)
• Cherry tomatoes (1 cup)
• Red onion (1 medium, cut into chunks)
• Bell peppers (2 medium (any color), cut into chunks)
• Chicken breast (1.5 pounds, cut into 1-inch cubes)
• Yogurt sauce (for serving (optional))

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper to create a vibrant marinade.
2. Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor.
3. Preheat your grill to medium-high heat, ensuring it's hot before adding the kebabs.
4. While the grill is heating, prepare your vegetables. Thread the marinated chicken, bell peppers, red onion, and cherry tomatoes onto the soaked skewers, alternating between the chicken and vegetables for a colorful presentation.
5. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.
7. Serve the grilled chicken kebabs hot with a side of rice and a refreshing yogurt sauce made with plain yogurt, a squeeze of lemon, and a pinch of salt, if desired.