Chicken Kabobs and Rice

Ingredients

• 2 chicken breasts, cut up into approx. 1” cubes
• 1 red onion: ½ diced, ½ into big-ish pieces (as big as the peppers)
• ½ green, red, and yellow peppers, chopped into large-ish pieces
• 2 Roma tomatoes: 1 roughly chopped into large-ish pieces, 1 into smaller pieces
• ½ cup greek yogurt (or dahi, the cooler Indian equivalent)
• Cumin powder
• Coriander
• Turmeric powder
• Salt, to taste
• Garam masala, or curry powder of some sorts
• Crushed red pepper, or any equivalent to add some heat
• 1 lemon, halved
• 1 cup rice, washed & soaked
• skewers

Procedure

1. AN HOUR BEFORE
   • If your skewers are wooden, soak them in water…if they’re metal, skip this step!
   • Mix together the yogurt, 1 tbsp each of all the spices, salt (to taste), and the crushed red pepper and the juice of about half of the lemon.
   • Once it’s well-mixed, mix in most of the sauce with the chicken cubes and put it in the fridge for an hour
   • With the rest of the sauce (and I mean, essentially just a spoon of it), mix the veggies (the peppers, the large pieces of tomato, and the ½ large pieces of onion). If there’s any juice left in that half of a lemon, squeeze it out into here now.
   • Now refrigerate both of those for at least (as I said earlier) an hour!
   • For this next hour, you can lounge around and do nothing...just make sure you put aside 15 minutes to make the rice.
2. Wash and soak the rice and set aside.
3. On a sauté pan, heat up a little oil and coat the pan evenly. Add the onions (the smaller, diced ones) to the oil and let them sizzle around for a minute or two.
4. Add about a tsp of each of the spices you put into the marinade earlier into the onions. Be sure to add salt as well! (That was my flaw, I forgot salt in my own and it tasted weird until I figured out what I was missing…) Stir around happily.
5. Add the tomatoes (the smaller pieces one) and put it on low until they get really pulpy. This will take a few minutes.
6. While that’s happening, set 2 cups of water to boil in a saucepan next door. …..and by next door, I mean like, next burner over or something
7. Now add the rice into the onion-spice-tomato thing and stir around for about a minute. The water should be boiling by now, so add the spiced rice to the water and put it on medium-low heat for 9 minutes. It should be cooked by then.
8. Now let’s get back to our kabobs. Prepare a cookie sheet/pan by covering it in foil and spraying it with some oil spray. We realized later that we hadn’t put oil on it….so we poured it over on top and ODed on the oil a bit...
9. Kabob time! Alternate between chicken and veggies and line up your kabob buddies on the tray. While this party is happening, be sure to set your oven to preheat for broiling! If there’s a low/hi option, pick HI.
10. Once that’s all donesies, move the party to the oven. And by party, I mean your kabob tray. Which you clearly should have understood. (Alternatively, you can grill them instead of cooking it in the broiler, buttttt I don't really know how to grill...so that's up to you to figure out.)
11. Broil in the oven for 4 minutes, then flip them all over and go for 4 more minutes!
12. Serve with the rice! And you know that half lemon you have left? Squeeze it on top and enjoy!