Chicken skewer bowls with two salads and garlic potatoes

COOK IT AT HOME

Chicken skewer bowls with two salads and garlic potatoes

A chicken-skewer bowl balances hot grilled pieces with cool cabbage and fattoush. A yogurt marinade coats the chicken, while prepared garlic sauce keeps the multi-part meal manageable. The recipe includes both salads, rice, potatoes and pita, so it can be followed from a shopping list to four finished bowls without guessing the side dishes.

Makes

4 bowls; 8 small chicken skewers

Prep

40 minutes

Cook

40 minutes

Additional time

2–8 hours refrigerated marinating

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1½ lb boneless skinless chicken breast, cut into 1¼-inch cubes
• ½ cup plain yogurt
• 1 tablespoon tomato paste
• 5 tablespoons olive oil, divided
• 5 tablespoons lemon juice, divided
• 4 garlic cloves, minced, divided
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• 1½ teaspoons fine salt, divided
• ¼ teaspoon black pepper
• 1 lb potatoes, diced ¾ inch
• 1 cup basmati rice, rinsed
• 1½ cups water
• 2 cups shredded cabbage
• 3 cups chopped romaine
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup chopped parsley
• 1 teaspoon sumac
• ½ cup prepared toum
• 5 small pita breads

Step-by-step method

1. Whisk yogurt, tomato paste, 1 tablespoon oil, 1 tablespoon lemon juice, 2 garlic cloves, paprika, cumin, ½ teaspoon salt and pepper. Coat chicken, cover and refrigerate 2–8 hours. Soak wooden skewers for 30 minutes or use metal ones.
2. Heat oven to 425°F. Toss potatoes with 2 tablespoons oil and ¼ teaspoon salt. Roast 30–35 minutes, turning once and adding remaining garlic in the final 5 minutes. Tear one pita and toast on a separate tray for 4–6 minutes, watching closely.
3. Bring rice, water and ¼ teaspoon salt to a boil. Cover, cook on low 15 minutes and rest off heat 10 minutes. Toss cabbage with ½ tablespoon oil, 1 tablespoon lemon juice and ⅛ teaspoon salt.
4. Combine romaine, cucumber, tomatoes and parsley. Whisk remaining 1½ tablespoons oil and 3 tablespoons lemon juice with sumac and remaining ⅜ teaspoon salt; hold for dressing the fattoush.
5. Heat grill or grill pan to medium-high. Thread chicken onto eight skewers, allowing excess marinade to drip off. Cook 10–15 minutes, turning every few minutes, until the thickest pieces reach 165°F. Discard raw marinade and place finished skewers on a clean platter.
6. Warm remaining four pitas. Toss fattoush with dressing and toasted bread. Divide rice, potatoes and both salads among bowls, then add two skewers and 2 tablespoons toum per serving. Serve soft pita on the side.

Helpful tips & substitutions

• Keep chicken cubes similar in size so the center finishes before the outside dries.
• Do not use excess raw yogurt marinade as a cold sauce.
• Toast the salad pita ahead but store uncovered until cool and then airtight, separate from vegetables.

Storage & make-ahead

Refrigerate meat, rice and potatoes in separate shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Use within 3–4 days and reheat hot components to 165°F. Keep salad and cold sauces separate; dressed salad is best eaten the same day.

How to serve it

A small bowl of turnip pickles is a useful addition for guests who like more acidity.