Instructions

Combine the sauce ingredients in a small bowl. Reserve sauce for drizzling over bowls. Combine the marinade ingredients in a medium-sized bowl.

Place the sliced eggplant and tomatoes on a rimmed sheet pan and brush all sides with half of the marinade. Slide the tomatoes onto skewers*.

Place cubed chicken in the bowl with remaining marinade, and let sit at room temp for 30 to 45 minutes (or up to 8 hours in the refrigerator). After marinating, thread the cubed chicken onto the soaked skewers, alternating each piece with a slice of red onion.

Heat your grill (or stovetop grill pan) to medium-high. Grill the sliced eggplant until tender and the slices acquire grill marks. Remove to a plate. Place the tomato skewers on the grill for about 3 to 4 minutes. Tomatoes grill up quickly — keep an eye on them so they don’t fall off the skewer. You are just looking for a bit of char on the tomatoes. Set aside on a plate.

Grill prepared chicken skewers, turning every few minutes for a total of about 10-12 minutes, or until internal temperature reaches 160° F. Set aside.

Assemble bowls: Start with a scoop of the cooked Kernza Grain, a skewer of chicken, and the grilled vegetables. Garnish with oregano, lemon slices, and a drizzle of the Lemony Herby Yogurt Sauce.

*Soak the wooden skewers in water for at least 1 hour before grilling.