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Juicy Shish Tawook Chicken Recipe (Grilled Skewers)

Juicy Shish Tawook Chicken with Rice Pilaf

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1.5 lb Boneless skinless chicken breasts Cut into 1.5-inch cubes
  • 1/2 cup Plain yogurt Whole milk preferred
  • 3 tbsp Lemon juice Freshly squeezed
  • 4 cloves Garlic Minced
  • 2 tbsp Olive oil
  • 1 tsp Paprika
  • 1 tsp Dried mint
  • 1 tsp Salt
  • 1 cup Basmati rice Rinsed
  • 1/4 cup Vermicelli pasta Broken into small pieces
  • 2 cups Chicken broth
  • 1 tbsp Butter
  • 1/2 cup Garlic sauce (toum) For serving
  • 1/2 cup Pickled turnips For serving

Instructions
 

  • In a large bowl, whisk together the yogurt, lemon juice, minced garlic, olive oil, paprika, dried mint, and salt to create the marinade.
  • Add the cubed chicken to the marinade, tossing until well coated. Cover and refrigerate for at least 1 hour to tenderize and flavor the meat.
  • Thread the marinated chicken cubes onto metal or soaked wooden skewers. Preheat your grill or a grill pan over medium-high heat.
  • Grill the chicken skewers for 10 to 12 minutes, turning occasionally, until the chicken is beautifully charred and the internal temperature reaches 165 degrees F.
  • While the chicken grills, melt the butter in a medium saucepan. Add the broken vermicelli and toast for 2 minutes until golden brown.
  • Stir in the rinsed basmati rice and cook for 1 minute. Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  • Fluff the rice pilaf with a fork. Serve the warm Shish Tawook skewers over the pilaf, accompanied by garlic sauce, pickled turnips, and a squeeze of fresh lemon.