Chicken Pan Kebab

For this recipe you need:
• Chicken breast 1 kg
• Bell pepper 200 gr
• Zucchini 2 small
• Plain yogurt 150 gr
• Hot chili sauce 1 tsp
• Mustard 1 tsp
• Smoked paprika 1 tsp
• Sweet paprika 1 tsp
• Orange zest 1 tsp
• Olive oil 2-3 tbs
• Butter 20 gr
• Lemon juice 1-2 tbs
• Salt to taste
• Wooden skewers 9

Instructions:
1. Cut the chicken breasts into 1-inch (2.5 cm) thick stripes. Place in a dish big enough to hold the chicken in but not much bigger, otherwise the marinade won’t do its job.
2. Mix the plain yogurt, mustard, orange zest, hot chili sauce, smoked & sweet paprika, olive oil and salt together.
3. Pour the mixture all over the chicken and make sure to rub the marinade evenly.
4. Cover it tightly and put in the fridge for minimum of 6 hours up to 24 hours.
5. Closer to the cooking time, cut the zucchinis into 0.5-inch (1.5 cm) coins, and core the bell peppers & cut them into 1-inch (2.5 cm) pieces.
6. Soak the skewers for 20 minutes to prevent from burning.
7. Assemble each skewer with chicken and vegetables as shown in the video. Sprinkle some salt if the marinade was not seasoned enough. To help the heat circulate and the chicken cook through, do not crowd the vegetables and chickens together too tightly.
8. Melt the butter in a small bowl and add the lemon juice to it to brush the chickens while cooking.
9. Lightly grease a pan and put over medium high heat.
10. When the pan is hot enough place the skewers in. Don’t overcrowd the pan.
11. Turn the skewers every few minutes and brush them with the melted butter and lemon juice mixture. Repeat this step until the chicken is fully cooked which takes about 40 minutes.
12. Serve with rice or your choice of bread.