Skewer-Free Kabobs with Grilled Chicken, Charred Veggies & Yogurt Drizzle

Skewer-Free Summer Bowls with Grilled Chicken, Charred Veggies & Yogurt Drizzle

Why I Love This

Ingredients

For the Chicken:

• 1½–2 lbs organic boneless, skinless chicken thighs

• Zest and juice of 1 lemon

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tbsp Italian seasoning (don’t be shy)

• 1 tsp kosher salt

• Black pepper to taste

• 2 tbsp olive oil

For the Veggies (cut into hearty chunks):

• 2 portobello mushrooms

• 1 zucchini

• 1 yellow squash

• 3 small red onions

• 1 red bell pepper

• 1 green bell pepper

• Olive oil, kosher salt, black pepper

For the Rice:

For the Yogurt Sauce:

• ½ cup plain Greek yogurt

• ¼ cup grated cucumber

• 1 tbsp lemon juice

• 1 clove roasted garlic, mashed to a paste

• Pinch of salt

Instructions

1. Make the Yogurt Sauce First:
Mix yogurt, cucumber, lemon juice, garlic paste, and salt. Cover and refrigerate so the flavors can comingle while everything else comes together.

2. Marinate the Chicken:
In a bowl or zip-top bag, combine chicken with lemon zest and juice, garlic powder, onion powder, paprika, Italian seasoning, salt, pepper, and olive oil. Let marinate in the fridge for at least 1 hour and up to 24 hours.

3. Grill the Veggies:
Toss the chopped veggies with olive oil, salt, and pepper. Grill in a veggie basket or grill pan over high heat for 12 minutes, stirring once halfway through. You want charred edges and softened insides.

4. Grill the Chicken:
Place the marinated chicken on a hot grill and cook for 6 minutes on the first side, then flip and go 5 minutes more. Let it rest before slicing.

To Serve:

Leftover Magic: