Rice with Grilled Chicken Skewers

Marinade for Chicken Skewers In a bowl, combine the soy sauce, olive oil, minced garlic, paprika, cumin, chili powder, salt, and black pepper to make the marinade for the chicken skewers.

Marinating the Chicken Skewers Add the chicken cubes to the marinade and toss to coat. Let the chicken marinate for at least 30 minutes, or refrigerate for up to 24 hours for maximum flavor.

Preheating the Grill Preheat the grill to medium-high heat.

Assembling the Chicken Skewers Thread the marinated chicken cubes onto skewers, alternating with pieces of red bell pepper, green bell pepper, yellow bell pepper, and red onion.

Marinade for Vegetable Skewers In a separate bowl, combine the olive oil, dried oregano, salt, and black pepper to make the marinade for the vegetable skewers.

Marinating the Vegetable Skewers Toss the bell peppers and red onion chunks in the marinade.

Assembling the Vegetable Skewers Thread the marinated vegetables onto skewers, alternating with pieces of chicken.

Grilling the Chicken Skewers Cook the chicken skewers on the preheated grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.

Grilling the Vegetable Skewers Cook the vegetable skewers on the preheated grill for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Cooking the Rice While the skewers are cooking, prepare the rice. In a large saucepan, bring the water and salt to a boil. Add the rice and butter, reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and fluffy.

Preparing the Sauce In a small bowl, mix together the Greek yogurt, lemon juice, chopped cilantro, garlic powder, salt, and pepper to make the sauce.

Plating the Dish Serve the grilled chicken skewers and vegetable skewers over a bed of rice, and drizzle with the sauce.