Chicken Skewer Rice Bowls with Cucumber-Dill Yogurt

Instructions

1. 1

   Preheat the oven to 200°C/400°F. Lightly grease a 30 × 40 cm rimmed baking tray with 1 tsp olive oil. While the oven heats, finely chop the dill and mince the garlic. In a bowl, mix 100 g yogurt, 6 g dill, all the garlic, paprika and cumin, 30 ml lemon juice, 0.5 tsp salt and 0.25 tsp black pepper.

2. 2

   Use raw, boneless, skinless chicken thighs. Cut it into even 2.5 cm pieces, coat with the yogurt mixture and thread loosely onto eight 25 cm metal skewers. Arrange in one layer on the tray with space between them. Discard any marinade left in the bowl before preparing vegetables.

3. 3

   Roast the skewers for 25–30 minutes, turning halfway through, until the thickest chicken pieces reach 74°C/165°F on a food thermometer. Handle the cooked chicken.

4. 4

   As soon as the skewers go into the oven, put the uncooked rice, 600 ml water and 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, stir once, cover tightly and reduce to low. Simmer for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes.

5. 5

   While the rice and chicken cook, deseed the peppers and cut them and the courgette into 2 cm pieces; thinly slice the onion. Finely dice the cucumber and mix it with the remaining 200 g yogurt, 6 g dill, 15 ml lemon juice and 0.25 tsp salt.

6. 6

   Heat the remaining 2 tsp olive oil in a 30 cm nonstick frying pan over medium-high heat. Cook the peppers and onion for 5 minutes, stirring regularly. Add the courgette, remaining 0.25 tsp salt and 0.25 tsp black pepper. Cook for another 6–8 minutes, stirring, until the vegetables are tender and lightly browned.

7. 7

   Fluff the rice and divide it among four bowls. Add the vegetables and two chicken skewers to each bowl, then spoon over the cucumber-dill yogurt. Remove the metal skewers before eating, taking care because they may still be hot.