Ingredients:

  • 1 cup (240g) Greek yogurt, plain
  • 3 tbsp (45ml) olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 4 cloves (12g) garlic, minced
  • 1 tsp (3g) smoked paprika
  • 1 tsp (3g) ground cumin
  • 1 tsp (3g) ground coriander
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1½ lb (680g) chicken breast, cut into 1-inch (2.5cm) cubes
  • 2 medium (300g) bell peppers (red and green), cut into 1-inch chunks
  • 1 large (150g) red onion, cut into 1-inch wedges

Instructions:

  1. In a mixing bowl, combine 1 cup (240g) Greek yogurt, 3 tbsp (45ml) olive oil, 2 tbsp (30ml) lemon juice, 4 cloves (12g) minced garlic, 1 tsp (3g) smoked paprika, 1 tsp (3g) ground cumin, 1 tsp (3g) ground coriander, 1 tsp (6g) salt, and 1/2 tsp (3g) black pepper; stir until it forms a smooth paste.
  2. Fold in 1½ lb (680g) chicken breast cubes until fully coated, cover, and refrigerate for 2 hours.
  3. Preheat the oven to 425°F (220°C).
  4. Thread the marinated chicken, 300g bell pepper chunks, and 150g red onion wedges onto soaked bamboo skewers, leaving a tiny gap between pieces to ensure airflow.
  5. Place a wire cooling rack atop a large baking sheet and arrange the skewers on the rack.
  6. Roast for 18–22 minutes until the chicken develops rich brown edges and the peppers are slightly blistered.
  7. Use an instant-read meat thermometer to verify that the thickest piece of chicken has reached a safe internal temperature of 165°F (74°C).