Shish tawook with garlic rice
Lebanese-style chicken marinated in lemon, garlic and yogurt, broiled until charred at the edges and served with buttery garlic rice and a cool garlic yogurt.
- 55 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.81 a serving
- 620 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cup plain Greek yogurt, divided
- 1 lemon, juiced
- 6 cloves garlic, minced, divided
- 1 tbsp tomato paste
- 1½ lb chicken breasts, cut into 1½-inch cubes
- 1 tbsp butter
- 1½ cups long-grain white rice, rinsed
- 1 cucumber, sliced
From your pantry
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 1¾ tsp salt, divided
- 2¼ cups water
Each serving has about 620 calories, 51 g protein, 65 g carbs and 16 g fat, and costs about $2.81 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No butter? Ghee works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No cucumbers? English cucumbers or mini cucumbers work.
Steps
Tap an underlined word for a quick explanation.
½ cup of the yogurt with most of the lemon juice, 3 cloves of garlic, the oil, tomato paste, paprika, cumin, cinnamon and 1 teaspoon of salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the chicken, , and leave 20 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 20 min
Dolly’s tip: Overnight in the fridge is even better. The yogurt keeps breast meat tender.Wash your hands and board.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the butter in a medium over medium heat, add 2 cloves of garlic and 30 seconds, then add the rice and stir 1 minute.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 1 min 30 sec
Pour in the water with ½ teaspoon of salt and bring it over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 18 minutes, then take it off the heat with the lid on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 18 min
Heat the with a rack about 6 inches below it, line a with foil, and spread the chicken on it in one layer.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
10 to 12 minutes, turning once, until at the edges and the biggest piece reads 165°F.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 11 min
Dolly’s tip: Broilers vary a lot. Peek after 5 minutes the first time you make it.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the rest of the yogurt with the last clove of garlic, a squeeze of lemon and the rest of the salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Serve the chicken over the garlic rice with the cucumbers and garlic yogurt.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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