Ingredients
½cupplain yogurt
2tbspolive oil
½lemon,juice only
¼tspsalt
½cupplain yogurt
1tbspsriracha chili sauce
¼cupolive oil
¼cuppineapple juice
2clovesgarlic,minced
1tbspsoy sauce
1tspsalt
1tspground black pepper
1½lbschicken,breast, or thighs, cut into 1-inch pieces
1pineapple,peeled, chopped into 1-inch pieces
1green bell pepper,chopped into 1-inch pieces
1red bell pepper,chopped into 1-inch pieces
couscous,or rice, for serving
Preparation
In two separate small bowls, stir together the ingredients for the lemon yogurt and spicy yogurt sauces.
Whisk together the olive oil, pineapple juice, garlic, soy sauce, salt, and pepper in a medium bowl.
Add the chicken to the bowl and stir to coat with the marinade.
Let marinate for 20 to 30 minutes, or overnight.
Heat a gas or charcoal grill to medium-high heat.
Add the pineapple, peppers, and chicken to the skewers in any desired order, alternating between chicken, veg, and fruit.
Try to divide the ingredients evenly among the eight skewers.
Right before adding the kabobs to the grill, rub the grates with some oil to make sure the kabobs don’t stick.
Add the kabobs and cook for 5 to 6 minutes per side, until they get a nice char on them.
Flip a few times until total grilling time reaches the 15 to 18-minute range.
Test a larger piece of chicken to ensure doneness.
Use an instant thermometer to make sure the chicken reaches 165 degrees F, or just cut into the piece a bit to check that it’s cooked through.
Remove from the grill immediately (so they don’t dry out).
Serve the grilled kabobs with yogurt sauce and either rice or couscous.
