This last weekend even though the weather was just beautiful but it was still too hot for me to grill in the sun, so i decided to make my mediterranean spread indoors on my grill pan. This combination of chicken Shish Kebabs are best when served with the veggie kebabs and yogurt sauce with warm toasted Pita bread and Cous-Cous. It was a big hit with all the grown-ups as well as the little ones. A very simple but delicious meal for entertaining company.
Grill away!!!!!

CHICKEN SHISH KEBAB

**Marinate chicken overnight**
INGREDIENTS
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless chicken breast and thigh, cut into 1 1/2-inch cubes

THE VEGGIE SKEWERS
1 large onion, cut into bite-sized pieces
1 green bell peppers, seeded and cut into bite-sized pieces
1 yellow bell pepper, seeded and cut into bite-sized pieces
1 red bell pepper, seeded and cut into bite-sized pieces
1/2 pint cherry tomatoes
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper

Special equipment: metal skewers

SERVES
4-5

PREP TIME
20 – 25 minutes

COOK TIME
Grilling time – 15- 20 minutes

DIRECTIONS
Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add chicken to seasonings and coat evenly in the mixture. Marinate overnight in the refrigerator if possible, else Marinate for atleast an hour. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill for 5-6 minutes on each side or under the broiler for 7 to 8 minutes for medium-rare. Once done, add lemon juice and serve with the grilled veggies.

GRILLED VEGGIES ON SKEWERS
Drizzle the veggies with oil and sprinkle salt and pepper.
Thread the onions and peppers onto skewers. Place on grill or under the broiler for 12 to 15 minutes or until tender.
Thread the cherry tomatoes onto seperate skewers and place on grill or under the broiler for 4-5 minutes.
Sprinkle lemon juice once done.

FOR THE YOGURT SAUCE
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful

Combine yogurt with garlic, mint and parsley. Refrigerate for 30 minutes before serving.

COMMENTS
Serve with warm Pita bread, Warm the Pita bread on the grill for less than a minute on each side.
Cous-Cous goes extremely well with this meal also. ( Please see Cous Cous recipe under “Breads and Rice” category.)
CREDIT
Adapted from 30 minute meals