Grilled Shawarma-Inspired Chicken and Paneer Kabobs

Instructions

1. Combine the yogurt, garlic, lemon juice and honey in a large bowl. Cover and refrigerate 1 cup yogurt mixture for serving.
2. Stir the olive oil, cumin, paprika, salt, cinnamon and cayenne pepper into remaining yogurt mixture. Add chicken and paneer; turn to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours, turning occasionally.
3. Grease grill grate. Heat grill to medium.
4. Remove chicken and paneer from marinade, scraping off any excess. Discard marinade. Thread the chicken, paneer, bell peppers and onion on skewers. Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until a thermometer inserted into meat reads 165°F.
5. Arrange salad greens on a large serving platter. Top with kabobs. Serve with naan and reserved yogurt mixture.