Middle Eastern-Style Grilled Chicken Skewers

Ingredients

• 2 lb boneless chicken (Diced into pieces suitable for skewering; the OCR appears to indicate boneless chicken, but the exact cut is unclear.)
• plain whole-milk Greek yogurt (The quantity is not legible in the supplied OCR.)
• olive oil (The quantity is not legible in the supplied OCR.)
• lemon juice (The quantity is not legible in the supplied OCR.)
• red chili flakes (The OCR appears to show a tablespoon measurement, but the numerator is unreadable.)
• cumin powder (The quantity is not legible in the supplied OCR.)
• red bell pepper (Diced; quantity is not legible in the supplied OCR.)
• onion (Diced into small cubes; quantity is not legible in the supplied OCR.)
• vinegar water (The OCR indicates that the vegetables are soaked in vinegar water; exact proportions are not legible.)

Steps

1. 1

   In a bowl, combine the Greek yogurt, olive oil, lemon juice, and the listed spices. Stir until combined.

2. 2

   Add the diced chicken to the marinade and mix so the pieces are coated.

3. 3

   Marinate the chicken for at least 4–5 hours.

4. 4

   Prepare the diced vegetables. The OCR indicates that they are soaked in vinegar water, although it does not provide a clear soaking time or method.

5. 5

   Thread the marinated chicken and vegetables onto skewers.

6. 6

   Bake at 400°F (200°C) until fully cooked. The supplied text does not state an exact cooking time.

7. 7

   Serve with rice and garlic sauce.

Notes

The carousel OCR is substantially distorted, so several ingredient quantities and some ingredient names cannot be recovered confidently. The post description calls these grilled chicken skewers, while the legible carousel direction specifies baking at 400°F (200°C). No exact baking time is visible; cook until the chicken is fully cooked.

Nutrition per serving

• main
• Middle Eastern
• grilled
• baked
• chicken
• skewers
• spicy
• high-protein