2skinlessboneless chicken breasts, cut into chunks
1yellow bell peppercut into chunks
12cherry tomatoes
Cooking spray
Fresh cilantrofinely chopped
1/4cupplain yogurt
Lemon Potatoes
4medium potatoeswashed and cut into chunks
1/4cupolive oil
1lemonzest and juice
3clovesgarliccrushed
Salt and freshly ground black pepper
Instructions
Spicy Chicken Kebabs
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.
Lemon Potatoes
Preheat oven to 400 degrees F.
In a medium bowl, mix together the oil, lemon zest and juice, and minced garlic. Add potato chunks and toss to coat evenly.
Spread the potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper. Bake for 30 minutes, tossing occasionally, or until the potatoes are tender and crisp.