Chicken Shish Tawook Plate

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ cup plain yogurt
• 3 tbsp lemon juice
• 4 clove garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp paprika
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1½ cup white rice
• 3 cup water
• 1 cucumber
• 2 roma tomatoes
• ½ red onion
• ¼ cup fresh parsley
• 2 tbsp garlic paste (for toum) (optional)
• 4 pieces pita bread (optional)

Steps

1. Cut chicken thighs into 1.5-inch cubes. In a large bowl, combine yogurt, lemon juice, minced garlic, olive oil, tomato paste, paprika, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. While chicken marinates, cook rice: Rinse white rice, then combine with water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
3. Prepare the salad: Dice cucumber, tomatoes, and red onion. Roughly chop fresh parsley. Combine in a bowl and set aside.
4. Preheat your grill to medium-high heat. Thread marinated chicken onto skewers. Grill chicken skewers for 4-6 minutes per side, or until cooked through and lightly charred.
5. Fluff the cooked rice with a fork. Dress the salad lightly with olive oil and lemon juice, if desired.
6. Serve the grilled chicken shish tawook skewers alongside the fluffy rice and fresh salad. Offer garlic paste (toum) and pita bread on the side, if using.