Shish Tawook (or Shish Taouk) with Royal^® Basmati Rice

35 Minutes

Middle East/Mediterranean

Serves: 4

Your tastebuds will rejoice with the smoky, roasted flavors of this Shish Tawook with Royal^® Basmati Rice.

1 cup Royal^® Basmati Rice

2 cups water

Pinch of salt

6-7 wooden skewers soaked in water

2 lb chicken breast, cut into 1-11/2 inch pieces

1 lemon, juiced (roughly 1/4 cups)

6 garlic cloves, minced

1/4 cups plain yogurt or Greek yogurt

2 tablespoons olive oil

1 teaspoons ground thyme

1 teaspoons paprika

1 teaspoons salt

2 teaspoons tomato paste

1/4 teaspoons ground black pepper

For the rice, bring 3 cups of water to a boil in a medium sauce pot with a tight fitting lid. Add the rice and pinch of salt, cover and reduce to a simmer. Cook for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
In a small bowl, mix all the marinade ingredients together.
Place the cubed chicken into a flat, sealable container and pour the marinade over the chicken. Mix the chicken with the marinade to be sure all the pieces are well-coated.
Cover the container and let marinate in the refrigerator for at least 4 hours, up to overnight.
Preheat your grill to a medium heat, roughly 350F. (You should be able to hold your hand about 3 inches from the cooking grate for 6-7 seconds.)
Thread the chicken pieces onto the soaked skewers, pressing the pieces up against each other.
Grill the chicken skewers for 8-10 minutes a side, until the chicken is firm and golden.
Serve the shish tawook with and sliced tomatoes, the rice and grilled vegetables.

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