Ingredients
- 1 pound chicken breast, boneless, cut in medium sized cubes
- 2 large tomatoes, cut in halves
- 2 cubanelle pepper
- Marinade:
- 1/2 cup plain yogurt
- 1/2 teaspoon cumin
- 1 teaspoon red pepper, powder
- 1/2 teaspoon cayenne pepper
- 1 garlic clove smashed with salt
- 1 teaspoon pomegranate paste
- 2 tablespoons olive oil
Directions
- Marinate the chicken overnight in the fridge in a container with a lid.
- Bring the chicken to room temperature one hour before grilling. Divide up the chicken cubes and place on four skewers.
- Preheat the barbecue or oven).
- Place skewers on rack along with peppers, tomato halves inside up.
- Keep the marinade aside.
- Grill the chicken for about 8 minutes.
- Make sure to turn the skewers so that all sides are cooked equally. Every time you turn the chicken brush with marinade.
- Serve on rice pilaf with lemon wedges, roasted tomatoes and peppers with skin removed.