Chicken kabob veggie bowls

A yogurt marinade makes for juicy delicious chicken, without the hassle of finding those kabob sticks you know you put somewhere…

NOTE: I had some gorgeous pictures of my kebab bowl, but they are lost to the tech gods due to an old phone that won’t update. Please enjoy images of these beautiful fruits and veggies from our local farmers market.

There’s a reason we usually do kabobs this on the grill. They spatter like crazy. But sometimes you can’t remember where those dang kabob sticks are. So you decide to improvise. I wanted mediterranean style kabobs and I went for the stove top. They still taste amazing because, although you miss the smoke flavor, this recipe is all about the marinade. Reserve 1/4 cup to drizzle over the bowl once it is assembled (warning, it has raw garlic, so vampires beware!)

Here is the recipe:

1 pkg boneless skinless chicken thighs (cut to bite sizes)
1 onion, cut large
1 pgk sliced mushrooms
1 zucchini sliced into half moons
Any other veggies you might have that are good in a stir fry. Broccoli, carrots, green beans, cabbage, etc.
Golden buttered rice, (cook 1 cup rice with 1 cup chicken stock, 1 cup water, 1 tbl butter, and 1 tsp turmeric)

Chicken Marinade:
1 cup plain greek yogurt
5 cloves of garlic crushed
2 tablespoons of lemon juice
2 tablespoons olive oil
2 tsp paprika (I like smoked)
1/2 tsp cumin
1/4 tsp cinnamon
3/4 tsp kosher salt
3/4 tsp pepper
1/2 tsp crushed red pepper

Let the chicken sit in the marinade for about 20 minutes. In the meantime, heat a large skillet on high with a tablespoon of oil or butter. When skillet is hot add onion and mushroom into skillet and season with salt and pepper. Let the vegetables cook on high, flipping mushrooms and onions occasionally, to golden brown (add any long-cooking veggies to this step, e.g., carrots) as well. Add other veggies and cook to desired doneness.

Remove vegetables from skillet and set aside.

Add another tablespoon to the skillet and gently lay chicken in one layer, in batches if necessary. Allow to brown over medium high heat, making sure chicken is cooked thoroughly (no longer pink). Serve with golden buttered rice and veggies in a bowl.

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