Chicken Kabobs

Serves 4 | Prep Time: 20 minutes | Cook Time: 25 minutes

Kabobs are a fantastic way to eat your protein and veg. Versatile and yummy. Grab a family member or friend to help you skewer.

Ingredients

1 ½- 2 pounds chicken breast or thigh, cut into 2-inch pieces (I had breast on hand at the time)
Kosher salt to taste
1 ½ cups greek yogurt (coconut yogurt if your dairy free)
2 cloves garlic, microplaned (or 1 teaspoon garlic powder)
1 tablespoon ras al hanout** or a teaspoon each of curry powder, cumin and coriander
1 tablespoon extra virgin olive oil
2 yellow or red bell peppers, cut into 2-inch pieces
1 red onion, cut into 2-inch pieces
1 zucchini or summer squash, cut into 2-inch pieces
12-inch bamboo skewers

For the cilantro lime vinaigrette:

2 cloves garlic, microplaned
Juice of 2 limes
Salt to taste
¼ cup extra virgin olive oil
To serve: homemade or store bought hummus

Chef Tips

Preparation

Step 1 (for the chicken)

Place chicken in a medium bowl; season all over with salt to taste. Whisk together the yogurt, garlic, spices and extra virgin olive oil. Rub all over the chicken and place in the fridge. This can be done over night.

Step 2

Alternating pieces, put two of each chicken, pepper, onion and squash; and repeat. You will have about 12 skewers.

Step 3

Preheat a grill or grill pan. Grill on both sides until the chicken is cooked through. About 5-6 minutes per side. Let rest.

Step 4 (for the cilantro lime vinaigrette)

Combine all the ingredients in a bowl. Season to taste with salt.

Step 5

Spoon some of the vinaigrette all over the kabobs. Serve with hummus and pita.