Mini Chicken and Veggie Skewers with Yogurt Dip

Ingredients

• about 450 g Chicken breast
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 1 medium Bell pepper
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Plain yogurt
• 1 tablespoon Lemon juice
• 1 tablespoon Fresh dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the chicken and vegetables: On a clean cutting board, cut the about 450 g of chicken breast into 2.54 cm cubes. Cut the 1 medium cucumber into 2.54 cm pieces. Cut the 1 medium bell pepper into 2.54 cm pieces.
2. 2Assemble the skewers: Carefully thread the 2.54 cm chicken cubes, 2.54 cm cucumber pieces, 2.54 cm bell pepper pieces, and 1 cup of cherry tomatoes alternately onto skewers until all ingredients are used.
3. 3Season the skewers: Place the assembled skewers on a baking sheet if you plan to bake them, or on a platter if you plan to grill. Brush all sides of the skewers evenly with the 2 tablespoons of olive oil, then sprinkle them with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
4. 4Cook the skewers: Preheat your oven to about 205°C (200°C) or preheat your grill to medium-high heat. Cook the skewers for 15-20 minutes; if baking, flip them halfway through, or turn them occasionally if grilling. The chicken is fully cooked when it reaches an internal temperature of 74°C and is no longer pink in the center.
5. 5Prepare the yogurt dip: While the skewers are cooking, combine the 1 cup of plain yogurt, 1 tablespoon of lemon juice, and 1 tablespoon of fresh dill in a small bowl. Stir these ingredients together until they are well combined.
6. 6Serve: Carefully remove the cooked skewers from the oven or grill. Serve them warm with the prepared yogurt dip on the side.

Related Guides