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
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.
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
Printed from www.TheComfortofCooking.com