Mexican Grilled Meat Skewers with Yellow Rice & Fresh Vegetables

In a bowl, mix olive oil, lime juice, and spices (cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper).
Add the cubed meat (beef or chicken) and toss to coat. Let the meat marinate for at least 30 minutes.
Thread the marinated meat onto the soaked wooden skewers.
Grill over medium-high heat for about 10-12 minutes, turning occasionally, until the meat is cooked through.
Cook the Rice:

In a pot, heat the butter over medium heat.
Add the rice, turmeric, cumin, and salt. Stir for a minute to toast the rice lightly.
Pour in the chicken broth and bring to a boil.
Cover and reduce the heat to low. Let it simmer for 15-20 minutes, until the rice is tender and fluffy.
Make the Sauce:

In a small bowl, combine sour cream, mayonnaise, minced garlic, lime juice, cumin, and a pinch of salt. Stir until smooth and set aside.
Prepare the Vegetables:

Toss the diced cucumbers, halved cherry tomatoes, and thinly sliced red onion in a bowl with lime juice and salt. Mix gently.
Assemble the Plate:

Serve the grilled meat skewers over a bed of yellow rice.
Add a side of the fresh vegetable mix.
Top with a dollop of creamy sauce and garnish with fresh cilantro.
Serve with a warm bread roll for the perfect meal.
Serving and Storage Tips: