Shish Taouk with White Rice

• For the shish taouk marination:

• 750 g chicken breast fillets, cut into medium size cubes
• ¼ cup lemon juice
• 3 tablespoons vegetable oil
• 4 cloves garlic, crushed
• ½ cup yoghurt or 125 ml
• 1 teaspoon tomato paste
• 1 teaspoon dried oregano
• 2 cubes, dissolved in ¼ cup or 65ml hot water
• ¼ teaspoon ground cinnamon
• ½ teaspoon white ground pepper
• 2 small green capsicum peppers or 200 g, cut into medium cubes

• For the rice:

• 2 cups basmati rice or 400 g, washed
• 3½ cups water or 875 ml
• 2 tablespoons vegetable oil
• 2 cubes

Preparation

In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.

In a wooden skewer, arrange chicken and capsicum.

Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it’s cooked and golden brown in color.

To prepare the rice:

Add the water to a large saucepan. Add the rice, oil and cubes.

Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.