Chicken Shish Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut into 1 to 1 1/4-inch cubes so pieces cook evenly (about 20–24 pieces from 1 lb).

Make marinade

In a bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, black pepper, sea salt, dried oregano, and red pepper flakes. Whisk until smooth.

Marinate

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour and up to 6 hours (for best flavor, 3–4 hours). If short on time, 30 minutes will still add flavor.

Soak wooden skewers (if using)

If using wooden skewers, submerge them in water for 20–30 minutes before threading to prevent burning. Metal skewers do not require soaking.

Thread onto skewers

Preheat grill or broiler to medium-high (about 400°F/200°C). Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates and they cook evenly.

Cook chicken

Grill skewers over medium-high heat for 10–12 minutes, turning every 2–3 minutes so all sides develop color and internal temperature reaches 165°F (74°C). If using a broiler, place skewers on a foil-lined baking sheet 6 inches from heat and broil 4–5 minutes per side until cooked through and lightly charred.

Rest

Remove skewers from heat and let chicken rest 3–5 minutes before serving to allow juices to redistribute.

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a small saucepan bring 1 3/4 cups water, butter or oil, and 1/2 tsp salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice rest, covered, for 5–10 minutes. Fluff with a fork before serving.

In a bowl combine salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Add chopped parsley.

Whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice and a pinch of salt and pepper. Toss dressing with the salad just before serving.

Plate: place a mound of rice on each plate, lay the chicken shish skewers alongside or on top of the rice, and arrange the dressed salad to the side. Garnish with extra parsley and a lemon wedge if desired.

Whisk plain yogurt, tahini, lemon juice, minced garlic, and a teaspoon of water until smooth. Season with 1/8 tsp salt and add more water by 1/4 tsp increments to reach desired drizzle consistency. Serve alongside the skewers for dipping.