Chicken Tawouk Plate Recipe

Prepare the Marinade

In a large bowl, mix yogurt, lemon juice, olive oil, minced garlic, paprika, tomato paste, salt, and black pepper until well combined.

Marinate the Chicken

Cut the chicken breasts into 1.5-inch cubes and add them to the marinade. Toss well to coat. Cover and refrigerate for at least 2 hours, preferably overnight.

Skewer and Cook

Preheat grill or grill pan over medium-high heat. Thread marinated chicken onto skewers. Grill for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.

In a food processor, add garlic cloves and salt. Process until finely minced.

Add egg white and lemon juice, then slowly drizzle in oil while continuing to blend until the mixture emulsifies into a thick, creamy garlic sauce.

Taste and adjust salt or lemon juice if needed. Store in the refrigerator until ready to use.

Rinse rice under cold water until the water runs clear. Drain well.

In a medium saucepan, melt butter or heat oil over medium heat. If using vermicelli noodles, add and toast until golden brown.

Add rice and stir to coat in butter/oil. Pour in chicken broth or water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with fork before serving.

In a bowl, combine cucumber, tomatoes, red onion, and parsley.

Drizzle with olive oil and lemon juice. Season with salt and black pepper. Toss gently to combine.

Warm pita bread in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in a preheated 350°F (175°C) oven for 5–7 minutes.