Shish Tawook Chicken Kebabs with Saffron Rice

Lebanese-style grilled chicken thigh skewers in a yogurt, lemon, garlic and warm-spice marinade, served over saffron basmati rice. Serve with Sumac Onions, Israeli Salad and Chicago-Style Tzatziki (each saved as its own recipe). Rice method adapted from Authentic Royal's Chicken Kababs and Yellow Rice, with the liquid cut to 3 cups so the basmati comes out fluffy. Don't marinate past 24 hours or the chicken turns mushy.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, whisk 1/2 cup plain regular whole-milk yogurt, 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tsp lemon zest, 6 minced garlic cloves, 1 Tbsp tomato paste, 2 tsp sweet paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp allspice, 1 tsp dried oregano, 1/2 tsp cinnamon, 1/2 tsp black pepper, and 1 1/2 tsp kosher salt.

Step 2

Add the 2 lb cubed chicken thighs, toss until fully coated, cover, and refrigerate 4 to 12 hours (no more than 24).

Step 3

Crush 7 saffron threads and set them on 2 ice cubes in a small bowl; let the ice melt to bloom the saffron.

Step 4

Rinse 2 cups basmati rice in cold water until the water runs mostly clear, then drain well.

Step 5

Thread the marinated chicken onto 8 skewers, packing the pieces snugly. Let them sit at room temperature about 20 minutes while the grill heats to medium-high.

Step 6

In a wide pot over medium heat, melt 1 Tbsp unsalted butter with 1 Tbsp olive oil. Add 1 small cinnamon stick, 1 small bay leaf, and 3 crushed garlic cloves and saute until the garlic is fragrant, about 1 minute.

Step 7

Add the 2 cups drained rice, 1/2 tsp salt, 1/4 tsp turmeric, and the bloomed saffron with its water. Stir and toast 2 to 3 minutes.

Step 8

Add 2 cups chicken broth and 1 cup hot water and bring to a rolling boil. Lower the heat to low, cover, and cook 15 to 18 minutes until the liquid is absorbed. Remove from the heat and let it rest covered 5 minutes, then remove the cinnamon stick and bay leaf and fluff.

Step 9

While the rice cooks, grill the skewers over medium-high heat, turning every 3 to 4 minutes, until charred in spots and the chicken reads 175°F inside, about 12 to 15 minutes total. Rest 5 minutes.

Step 10

Plate the saffron rice and top with the chicken skewers. Serve with Sumac Onions, Israeli Salad, and Chicago-Style Tzatziki.