Grilled Chicken and Vegetable Skewers with Paprika

Name: Grilled Chicken and Vegetable Skewers with Paprika
Cook time: 30 min
Total time: 30 min
Ingredients: ½ ¼ pounds boneless, skinless chicken breast, cut into ½ ¼-inch pieces; ¼ cup plain Greek yogurt; 1 tablespoons lemon juice; ½ teaspoon smoked paprika; ¼ teaspoon salt; ⅛ teaspoon black pepper; ½ large red bell pepper, cut into ½ ¼-inch pieces; ½ large red onion, cut into ½ ¼-inch pieces; 5 bamboo skewers, soaked in water for 15 minutes

30 min

I'm a colorful mix of juicy chicken and crunchy vegetables, all smothered in a rich and creamy yogurt sauce with a hint of smoky paprika. The combination of tender chicken, sweet bell peppers, and tangy onions makes for a deliciously balanced bite

Ingredients

½ ¼ pounds boneless, skinless chicken breast, cut into ½ ¼-inch pieces
¼ cup plain Greek yogurt
1 tablespoons lemon juice
½ teaspoon smoked paprika
¼ teaspoon salt
⅛ teaspoon black pepper
½ large red bell pepper, cut into ½ ¼-inch pieces
½ large red onion, cut into ½ ¼-inch pieces
5 bamboo skewers, soaked in water for 15 minutes

Method

1Preheat grill to medium-high heat, about 400°F, and prepare a tray lined with foil for the skewers.
2In a large bowl, whisk together yogurt, lemon juice, smoked paprika, salt, and pepper, then add the chicken and toss to coat, letting it marinate at room temperature for 15-20 minutes.
3Thread the marinated chicken, bell pepper, and onion onto the soaked bamboo skewers, leaving a small space between each piece.
4Brush the grill grates with oil to prevent sticking, then grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through.
5Transfer the skewers to the prepared tray and let them rest for 5 minutes.
6During this time, the juices will redistribute, making the chicken even more tender and juicy.
7Serve the skewers hot, garnished with chopped fresh parsley or cilantro, if desired.
8Let any leftover skewers cool completely before refrigerating or freezing for later use.