Recipe

Shish Tawook (or Shish Taouk) with Royal Basmati Rice
Your tastebuds will rejoice with the smoky, roasted flavors of this Shish Tawook with Royal Basmati Rice.
Ingredients
For the Basmati Rice
- 1 cup Royal Basmati Rice
- 2 cups water
- Pinch of salt
For the Skewers
- 6-7 wooden skewers soaked in water
- 2 lb chicken breast, cut into 1-1½ inch pieces
For the Marinade
- 1 lemon, juiced (roughly ¼ cups)
- 6 garlic cloves, minced
- ¼ cups plain yogurt or Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoons ground thyme
- 1 teaspoons paprika
- 1 teaspoons salt
- 2 teaspoons tomato paste
- ¼ teaspoons ground black pepper
Instructions
- 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.