1 lb chicken breast
1 medium green bell pepper
1 medium yellow bell pepper
1 medium orange or red bell pepper
1 lb small mushrooms
1 medium red onion
1 cup cherry tomatoes
5 Wood Skewers
For the marinade sauce
2 Tbsp greek yogurt
6 cloves garlic minced
1 juice of small lemon
2 Tbsp olive oil
1 Tbsp tomato paste
1 tsp paprika
1 tsp chilli powder
1 tsp black pepper
1 tsp salt
¼ tsp cinnamon
1 tsp cumin
1- In a bowl, mix all the ingredients to make the yogurt marinade sauce.
2- Cut the chicken breast into small pieces. Mix the chicken well with the marinade sauce then cover the bowl with plastic wrap. Refrigerate and let marinate for a minimum of an hour, preferably one night in the fridge.
3- Remove chicken from the marinade and discard the marinade.
4- Soak the skewers in water for half hour to prevent them catching fire.
5- Preheat oven to 400°F.
6- Cut the bell peppers and the onion into medium pieces.
7- Lay all the vegetables separately in a big tray.
8- Season the vegetables with salt and pepper.
9- Drizzle vegetables with about two tablespoons olive oil.
10- Start making the kebabs. Thread chicken and vegetables onto skewers, alternating the chicken and vegetables.
11- Cover a baking pan with aluminum paper and drizzle the covered pan with olive oil.
12- Place the kebabs in the baking pan in single layer. Drizzle kebabs with olive oil.
13- Cover the pan with a sheet of aluminum paper.
14- Bake for 40 minutes.
Recipe by: LDS’s Mom