Chicken Shish Kebab with Lemon Rice

Ingredients

• 1 cup basmati rice (rinsed and soaked for 15 minutes)
• 2 teaspoons Urad dal split (split black gram lentils, rinsed and dried)
• 2 teaspoons ghee (or olive oil)
• 1 teaspoon brown mustard seeds (or black)
• 1-2 whole serrano chillies (trimmed (optional))
• 10-12 curry leaves
• 2 tablespoons cashews (split in half (or slivered almonds))
• 1 teaspoon ginger paste ((about ½ inch))
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• ½ teaspoon ground cumin
• 1¼ cups water
• 1 lemon (juiced, to add after cooking)
• 2-3 tablespoons chopped cilantro (for garnish)
• 1 lb. chicken breasts (cut into 1-inch pieces)
• ½ cup cherry tomatoes
• 1 medium onion (cut in 1 inch pieces, layers separated)
• 2 bell peppers (red + green) (cut in 1-inch pieces)
• 1-2 zucchini (cut in ½-inch rounds)
• 6 inches long bamboo skewers (pre-soaked if air-frying or broiling)
• ¼ cup plain Greek yogurt
• 2 teaspoons olive oil
• 2 teaspoons lemon juice (: juice of 1 small lemon)
• 1 teaspoon salt (or to taste)
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon garam masala
• 2 teaspoons coriander powder

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