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Ingredients
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Marinated Chicken
Vegetables & Assembly
Rice
Garnish & Sauce
Method
Marinated Chicken
Prepare and marinate chicken
Trim any excess fat from the chicken breasts and cut into 1 to 1 1/4-inch cubes. In a medium bowl whisk together 1 cup plain yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 tablespoon honey until smooth. Add the chicken cubes to the marinade and toss to coat completely. Cover and refrigerate for at least 1 hour, ideally 3–6 hours (up to overnight) to develop flavor.
Vegetables & Assembly
Prep vegetables
While the chicken marinates, cut the red and yellow bell peppers into 1 1/4-inch pieces. Peel the red onion and cut into wedges about the same size as the peppers. Slice the zucchini into 1/2-inch thick half-moons or rounds. Place all vegetables in a bowl, toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Soak skewers (if wooden)
If using wooden skewers, soak them in warm water for at least 30 minutes before assembling to prevent burning.
Assemble kabobs
Thread marinated chicken and vegetables onto skewers, alternating pieces (chicken, pepper, onion, zucchini) leaving about 1/2 inch space between items to allow heat circulation. Aim for 4–5 pieces of chicken per skewer depending on size. Place assembled skewers on a plate or baking sheet ready for cooking.
Cooking Kabobs
Grill or broil method
Preheat grill to medium-high (about 400–450°F / 200–230°C) or preheat oven broiler on high with the top rack 6 inches from the heat. Oil the grill grates lightly. Place skewers on the grill and cook 10–12 minutes, turning every 3–4 minutes so each side browns evenly, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp. If broiling, place skewers on a foil-lined baking sheet and broil 8–10 minutes, turning once, watching to avoid burning.
Pan-sear alternative
If you don't have a grill or broiler, heat a large cast-iron or heavy skillet over medium-high heat with 1 tablespoon oil. Working in batches, sear skewers 3–4 minutes per side, turning until cooked through and slightly charred in spots. Use a meat thermometer to confirm 165°F (74°C).
Rice
Cook rice
Rinse 1 cup long-grain white rice under cold water until the water runs clear. In a small saucepan bring 1 3/4 cups water, 1 tablespoon butter or oil and 1/2 teaspoon salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
Garnish & Sauce
Make quick sauce
In a small bowl combine 1/4 cup plain yogurt with the diced 1/4 cup cucumber. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Stir and refrigerate until serving.
Finish and serve
Transfer rice to a serving platter or individual plates. Arrange cooked chicken kabobs on top or alongside the rice and vegetables. Sprinkle chopped parsley over the kabobs and rice, and serve lemon wedges on the side to squeeze over. Offer the cucumber-yogurt sauce on the side. Serve immediately.