1 1/2lbs boneless, skinless chicken cut into 1 inch pieces
8oz Greek style yogurt
4 cloves garlic, minced
1-2T dry Greek seasoning(mine is a mix of pepper, oregano, garlic, lemon oil, marjoram and salt)
1T dry mustard powder
couple t ground cumin
couple t ground coriander
1/2-2t crushed pepper flakes, to taste
about 1t sumac(because I had it, this is optional :)
drizzle of olive oil
juice from 1 lemon
1lb fresh mushrooms, whole
1 large or 2 small zucchini
about a dozen mini sweet peppers(or a couple bell peppers, chopped into 1 inch pieces
1 large onion cut into 1 inch pieces
about 1 heaping cup pineapple, chunked
kosher or sea salt and fresh ground pepper
*add cherry tomatoes to the veggies/chicken, if desired
How to make it
Combine yogurt, garlic, olive oil, lemon juice and all seasonings in medium bowl.
Whisk well.
In large extra large zipper bag or plastic container with a lid, toss together chicken, mushrooms, onions, zucchini and peppers.
Pour yogurt mixture over chicken and veggies and toss to coat well.
Refrigerate for at least 2 hours, overnight is best.
Thread chicken and veggies on metal or bamboo or wooden skewers that have been soaked for at least 1 hour, as desired. (I like to cook the meat and veggies separate, but it's up to you!)
Add pineapple pieces to the skewers, too!
Grill over high heat about 10-12 minutes until chicken is cooked through and reaches 165 degrees.
Veggies might not take this long, depending on your preferred doneness.