Chicken Shish with Rice Pilaf

Ingredients

Quantities are for one portion.

• 50 gplain yogurt (for marinade and serving)
• 150 gchicken breast, cubed
• 15 mlolive oil
• 70 gdry white rice
• salt to taste
• 15 gtomato paste
• 1garlic clove, minced
• 1green pepper (pointed pepper/sivri biber)

Method

1. Mix a spoonful of the yogurt, tomato paste, minced garlic, a drop of olive oil, and salt in a bowl.
2. Toss the cubed chicken breast in the red marinade. Thread the meat onto skewers and let it rest.
3. Rinse the white rice well. Heat the remaining olive oil in a small pot, toast the rice briefly, then add water.
4. Simmer the rice covered on low heat until tender. Fluff it with a fork and keep warm.
5. Grill, broil, or pan-sear the chicken skewers until the meat is charred at the edges and cooked through.
6. In the same pan or grill, blister the whole green pepper until its skin is blackened and soft.
7. Serve the charred chicken skewers and the blistered pepper over a bed of warm white rice with an extra spoonful of plain yogurt on the side.