Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- Salt and pepper, to taste
- 1 lemon, juiced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 cup chopped parsley
- Lemon wedges, for serving
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the chicken, yogurt, olive oil, garlic, paprika, cumin, coriander, cinnamon, salt, pepper, and lemon juice. Mix well to coat the chicken. Cover and refrigerate for at least 2 hours, or overnight.
2. Preheat the grill or grill pan to medium-high heat.
3. Thread the chicken onto skewers, leaving a little space between each piece.
4. Grill the chicken skewers for 10-12 minutes, turning occasionally, until cooked through and lightly charred.
5. While the chicken is cooking, prepare the rice pilaf. In a large pot, combine the rice, chicken broth, turmeric, cumin, cinnamon, allspice, nutmeg, and salt. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Fluff the rice with a fork and stir in the chopped parsley.
7. Serve the chicken skewers with the spiced rice pilaf and lemon wedges.
- Time:
Preparation time: 2 hours (marinating time) + 10 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 18g
- Carbohydrates: 60g
- Protein: 35g
- Sodium: 840mg
- Sugar: 2g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or a combination of both.
- Regular yogurt can be substituted for Greek yogurt.
- Chicken broth can be substituted for vegetable broth or water.
Variations:
- Add diced bell peppers and onions to the chicken skewers for added flavor and color.
- Use brown rice instead of white rice for a healthier option.
- Add raisins, chopped almonds, or pine nuts to the rice pilaf for added texture and flavor.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Fluff the rice with a fork gently to avoid breaking the grains.
Storage instructions:
- Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken skewers on a platter with the spiced rice pilaf on the side.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the rice is too dry, add a little more chicken broth or water and cook for a few more minutes.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Shish Taouk is a popular Middle Eastern dish that originated in Lebanon and is now enjoyed throughout the region and beyond.
Flavor profiles:
- The chicken is marinated in a flavorful blend of yogurt, garlic, and spices, resulting in a tangy and savory flavor. The spiced rice pilaf is fragrant and slightly sweet, with warm spices like cinnamon and nutmeg.
Serving suggestions:
- Serve with lemon wedges for a bright and citrusy flavor.
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Region: Middle Eastern