SHISH TAWOOK CHICKEN

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into 1‑inch cubes)
• 1 cup Plain Yogurt (full‑fat, for tenderness)
• 4 cloves Garlic (minced)
• 0.5 tsp Cayenne Pepper
• 1 tsp Paprika
• 0.25 tsp Ground Cinnamon
• 0.25 tsp Ground Turmeric
• 1 tsp Dried Oregano
• 2 tbsp Ketchup (or substitute with tomato paste (1 tbsp))
• 1 tbsp White Vinegar
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Olive Oil (for brushing skewers)
• 8 Wooden Skewers (soaked in water 10 min)
• 1 cup Basmati Rice (uncooked)
• 0.25 tsp Turmeric (for rice)
• 2 cups Romaine Lettuce (shredded)
• 1 Tomato (medium, diced)
• 0.5 Cucumber (sliced)
• 2 tbsp Fresh Cilantro (chopped (or parsley))
• 0.5 cup Greek Yogurt (for sauce)
• 2 tbsp Mayonnaise
• 1 clove Garlic (for sauce) (minced)
• 1 tsp Lemon Juice (for sauce) (fresh)
• pinch Salt (for sauce)

Instructions

1. Make the Yogurt Marinade

   In a mixing bowl whisk together the plain yogurt, minced garlic, cayenne pepper, paprika, cinnamon, turmeric, dried oregano, ketchup, white vinegar, lemon juice, salt, and black pepper until smooth.

   Time: PT10M

2. Marinate the Chicken

   Add the cubed chicken thighs to the bowl (or a zip‑top bag), toss to coat evenly, then cover and refrigerate for at least 30 minutes, up to 24 hours for deeper flavor.

   Time: PT30M

3. Preheat the Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

4. Soak Skewers

   Place wooden skewers in a bowl of water and let them soak for at least 5 minutes to prevent burning.

   Time: PT5M

5. Thread the Chicken

   Remove the chicken from the fridge, pat lightly dry, and thread the pieces onto the soaked skewers, leaving a little space between each cube.

   Time: PT5M

6. Bake the Skewers

   Arrange the skewers on a parchment‑lined baking sheet and bake for 20 minutes, turning once halfway through, until the chicken is golden and reaches an internal temperature of 165°F (74°C).

   Time: PT20M

   Temperature: 425°F

7. Cook the Yellow Rice

   Rinse 1 cup basmati rice until water runs clear. In a saucepan combine rice, 1¾ cups water, a pinch of salt, and ¼ tsp turmeric. Bring to a boil, then reduce to low, cover, and simmer for 12‑15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork.

   Time: PT15M

8. Prepare the Fresh Salad

   In a bowl combine shredded lettuce, diced tomato, and sliced cucumber. Toss lightly with a drizzle of olive oil and a pinch of salt if desired.

   Time: PT5M

9. Make the Garlic Yogurt Sauce

   Mix together ½ cup Greek yogurt, 2 tbsp mayonnaise, 1 minced garlic clove, 1 tsp fresh lemon juice, and a pinch of salt until smooth.

   Time: PT5M

10. Plate and Garnish

    Divide the yellow rice among plates, top with a mound of salad, place two chicken skewers on each plate, drizzle with the garlic yogurt sauce, and finish with chopped cilantro or parsley.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g