Juicy grilled chicken skewers with crisp bell peppers, paired with paprika-seasoned fries and fresh veggies—your perfect dinner plate.

Scale

For the Chicken Skewers:

1 lb boneless chicken breast or thighs, cubed

1 green bell pepper, chopped into chunks

1 tbsp olive oil

1 tbsp lemon juice

2 tbsp yogurt

1 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

½ tsp cumin

Salt & black pepper to taste

Bamboo skewers (soaked in water for 20 mins)

For the Fries:

3 large potatoes, cut into thick fries

2 tbsp olive oil

½ tsp paprika

Salt to taste

For Serving:

Ketchup or chili garlic sauce

Cucumber slices

Tomato wedges

Fresh parsley or cilantro (optional)

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1. Whisk together yogurt, olive oil, lemon juice, and all spices in a bowl.

2. Add cubed chicken, coat well, and marinate for 30 mins to overnight.

3. Thread marinated chicken and bell pepper chunks onto soaked skewers.

4. Preheat grill or pan to medium-high. Lightly grease and grill skewers for 10–12 mins, turning occasionally.

5. Toss potato fries with olive oil, paprika, and salt.

6. Bake at 425°F for 25–30 mins or air fry at 400°F for 18–20 mins, flipping halfway.

7. Serve skewers with fries, cucumber, tomato, and dipping sauce.

Soaking wooden skewers prevents burning on the grill.

Marinating the chicken longer enhances flavor and tenderness.

Cut chicken and veggies evenly for even cooking.