Dairy-Free Shish Tawook Skewers with Turmeric Rice

Ingredients

• 1.5 lbs Chicken breast
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 3 cloves Garlic
• 2 tablespoons Tomato paste
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.25 teaspoon Cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Basmati rice
• 1 teaspoon Turmeric
• 2 cups Vegetable broth

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch cubes. In a medium bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 cloves of minced garlic, 2 tablespoons of tomato paste, 1 teaspoon of paprika, 0.5 teaspoon of cumin, 0.25 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
2. 2Add the chicken cubes to the marinade in the bowl. Toss to ensure all the chicken is coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to overnight.
3. 3Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. 4Preheat your grill to medium heat (approximately 375°F or 190°C). Grill the chicken skewers for about 10-12 minutes, turning them every few minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. 5While the chicken is grilling, rinse the 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 teaspoon of turmeric, and 2 cups of vegetable broth.
6. 6Bring the rice mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with the lid, and let it simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender.
7. 7Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the turmeric rice gently with a fork.
8. 8Serve the Shish Tawook skewers alongside the fluffy turmeric rice.

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