Two Magical Moms: Mediterranean Chicken Kabob Platter

This is a great healthy chicken recipe when you're looking for variety. As far as timing goes, I start soaking the rice first, then make the aioli and chicken marinade. I prepare the chicken kabobs and let sit in the fridge to marinate, and just chill the aioli. Then I start the rice and after rice has started to simmer, I start the chicken.

Mediterranean Rice Pilaf Ingredients

3 Tbsp. butter
About 20 pieces of Spaghetti, broken into small pieces
2 cups Basmati rice
3 cups water (plus more for soaking rice)
Salt
2 Tbsp. toasted almonds
Dash of cinnamon

Start of by washing your rice. If you don’t do this, you will get a very sticky rice. Place rice in a bowl of cold water and stir. Drain and continue to rinse with cold water.

Refill the bowl with cold water and soak your rice for 15-30 minutes. In a large pan, melt butter and sauté the broken pieces of spaghetti until golden brown. Add the water and rice and cover with lid. Bring to a boil and stir once. Reduce heat and simmer 20 minutes (do not open lid again). Remove from heat, fluff with a fork and add salt, cinnamon and almonds.

Chicken Ingredients:

4 large skinless chicken breasts
6 tbsp extra virgin olive oil
2 tsp cumin
2 tsp paprika
1 tsp coriander
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper

Cut chicken into 1 inch cubes.

Combine remaining ingredients in a bowl and whisk together to form a paste.

Toss chicken in the paste and marinade for at least 30 minutes.

Place the chicken pieces on metal skewers and grill until chicken is 165 degrees. While the chicken is grilling, heat an empty large pot with lid on the stove. When you remove the chicken from the grill, place the skewers in the pot (removed from heat) and put on the lid. Leave the skewers in the pot for about 5 minutes. The steam that it creates makes the chicken super moist and perfect.