Cucumber Prayani Yogurt
- 1 lb. Beef, lamb, or chicken, cut into 1 inch cubes
- 1/2 red bell pepper
- 1/2 orange or yellow bell pepper
- 1/2 green bell pepper
- ½ red onion
- ½ pint cherry tomatoes
- Other in-season vegetables, to taste
- Salt and pepper
- 1 container Cucumber Prayani (Find near me)
- Fresh chopped cilantro or mint, for garnish
- Lime wedges, for serving
Skewer the meat and vegetables, alternating, leaving a little space between each piece so they cook evenly. Season kebabs with salt and pepper.
Light the grill and let it preheat until nice and hot. Brush grill grates lightly with oil, and place the skewers over the hottest part of the grill. Let cook for 1-3 minutes, or until the meat and vegetables have started to char. Using tongs, turn the skewers and let them cook for another 2-5 minutes, or until lightly charred on the second side, and the meat is cooked to desired doneness. If the kebabs start to burn before the meat is fully cooked, move the kebabs to the coolest part of the grill.
Transfer kebabs to a platter, and drizzle with Cucumber Prayani. Sprinkle with fresh chopped cilantro or mint, and serve with extra Prayani and lime wedges on the side.