Dinner · Lebanese · 25 min
Shish Taouk Plate with Toum and Sumac-Dusted Vegetables
- Calories
- 819
- Protein
- 62g
- Carbs
- 84g
- Fat
- 28g
Ingredients
- 192.4 g chicken breast
- 2 tbsp Greek yogurt
- 2 tbsp lemon juice
- 1 tsp tomato paste
- 3 clove garlic
- 1 tsp sumac
- 1 tbsp olive oil
- 70 g long-grain white rice
- 0.5 tsp salt
- 250 g green bell pepper
- 150 g baby zucchini
- 100 g spinach
- 0.54 tbsp garlic toum
Method
- 01In a bowl, mix Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, tomato paste, half of the sumac, and half of the olive oil to make the marinade.
- 02Combine the raw chicken cubes with the marinade in a bowl or bag. Cover and marinate for at least 30 minutes in the refrigerator.
- 03Boil the long-grain white rice in salted water according to package instructions until tender and fluffy, about 15 minutes, then drain if necessary.
- 04Thread the marinated chicken cubes onto skewers, alternating with the green bell pepper chunks.
- 05Heat a grill pan over medium-high heat with a portion of the olive oil. Cook chicken skewers for 10-12 minutes, turning regularly, until golden, charred, and chicken reaches a safe internal temperature of 165°F (74°C).
- 06Heat the remaining olive oil in a skillet over medium heat. Sauté the baby zucchini and remaining minced garlic for 3-4 minutes until tender, then toss in the spinach until wilted. Season with salt and a splash of remaining lemon juice.
- 07Serve the chicken skewers over the fluffy white rice alongside the sautéed vegetables. Top with a dollop of toum and dust the dish with remaining sumac.
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