**Chicken Shish Kebab **
350 gr chicken breast, boneless, cut in medium sized cubes
2 large tomatoes, cut in halves
2 cubanelle pepper
Marinade:
1/2 cup plain yogurt
1/2 tsp cumin
1 tsp red pepper, powder
1/2 tsp cayenne pepper
1 garlic clove, smashed with salt
1 tsp pomegranate paste
2 tbsp olive oil
Marinate the chicken overnight in the fridge in a container with a lid. Bring the chicken to room temperature one hour before grilling. Divide up the chicken cubes and place on four skewers.
Preheat the barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up). Keep the marinade aside. Grill the chicken for about 7-8 minutes. Make sure to turn the skewers so that all sides are cooked equally. Every time you turn the chicken, brush with marinade
Serve the Chicken Kebab on Turkish Rice Pilaf, lemon wedges, roasted tomatoes and Cubanelle peppers (remove the skin).
Turkish Rice Pilaf
3/4 cup long-grain rice
1 cup hot water or chicken stock
2 tbsp butter
1 tsp salt
Pinch pepper
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.
Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.
- Don’t stir Pilaf while it’s cooking.
- Don’t use a spoon to fluff Pilaf. Use a wooden or regular fork for it.
Makes 2 servings.
You can serve Turkish Rice Pilaf with any kind of meal. My favourite is having this delicious pilaf with plain yogurt and some chopped fresh green onions (only white parts) all over.
