Chicken and Vegetable Skewers with Turmeric Rice (Gluten-Free)

Instructions

1. 1Preheat your grill to medium heat, about 175°C. Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
2. 2Cut the about 450 g of Chicken Breast into 2.54 cm cubes. Cut the 1 large Bell Peppers into 2.54 cm pieces. Cut the 1 medium Red Onion into 2.54 cm wedges. Cut the 1 medium Zucchini into 2.54 cm thick rounds.
3. 3In a large bowl, combine the cubed chicken, bell pepper pieces, red onion wedges, and zucchini rounds. Mince the 2 cloves Garlic Cloves.
4. 4In a separate small bowl, whisk together the 2 tablespoons Olive Oil, 2 tablespoons Lemon Juice, the minced garlic, 1 teaspoon Ground Cumin, 1 teaspoon Paprika, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Pour this marinade over the chicken and vegetables in the large bowl and toss everything well to ensure it is all coated.
5. 5Cover the bowl with the marinated chicken and vegetables and refrigerate for at least 30 minutes. This allows the flavors to meld.
6. 6Thread the marinated chicken and vegetables onto the soaked wooden skewers, alternating between chicken and vegetables. Aim to put about 3-4 pieces of chicken and a mix of vegetables on each skewer.
7. 7Place the skewers on the preheated grill. Grill for 15-20 minutes, turning the skewers occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
8. 8While the skewers are grilling, rinse the 1 cup Basmati Rice. In a medium saucepan, combine the rinsed rice with 2 cups of water and the 1/2 teaspoon Turmeric Powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender. Let it stand covered for 5 minutes off the heat.
9. 9Serve the grilled chicken and vegetable skewers over the fragrant turmeric rice.

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