Spicy Chicken Kebabs with Lemon Potatoes

Serves 4 (3 kebabs each)



2 garlic cloves, minced

1 1/2 tablespoons chili paste (such as Sambal Oelek)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 skinless, boneless chicken breasts, cut into chunks

1 yellow bell pepper, cut into chunks

12 cherry tomatoes

Cooking spray

Fresh cilantro, finely chopped

1/4 cup plain yogurt



Combine first 6 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 12 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 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.




Lemon Potatoes

Serves 4



4 medium potatoes, washed and cut into chunks

1/4 cup olive oil

1 lemon, zest and juice

3 cloves garlic, crushed

Salt and freshly ground black pepper



Preheat oven to 400 degrees F.

In a medium bowl, mix together the oil, lemon zest and juice, and minced garlic. Add potato chunks and toss to coat evenly.

Spread the potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper. Bake for 30 minutes, tossing occasionally, or until the potatoes are tender and crisp.