Tandoori Chicken Skewer Bowl

In a large mixing bowl, whisk together plain yogurt, garam masala, paprika, lemon juice, minced garlic, and minced ginger root.

Add chicken breast cubes to the marinade and stir until coated evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Cut bell peppers and red onion into chunks. Cut zucchini into half-moons and dice cucumber.

Rinse basmati rice under cold water. Bring 3 cups water to a boil, add rice and salt, then reduce heat to low, cover, and simmer for 15–18 minutes until tender.

Preheat grill to medium-high heat. Toss zucchini halves with olive oil, salt, and black pepper. Grill for 3–4 minutes per side until lightly charred and tender. Set aside.

Thread marinated chicken cubes onto skewers, alternating with bell pepper and red onion chunks, leaving small gaps for heat circulation.

Brush skewers lightly with olive oil. Grill for 10–12 minutes, turning every 2–3 minutes, until chicken is cooked through and has charred edges.

Divide cooked basmati rice among four bowls. Top each with grilled zucchini, then place one skewer on top of the rice.

Sprinkle diced cucumber over each bowl and garnish with fresh chopped cilantro. Serve with raita on the side.