1. To make the grilled chicken skewers: Soak 8 (or more if needed) thin wooden skewers in water. Moisten the chicken with olive oil and season to taste. Thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides. 2. For dipping sauce: mix hummus, yogurt and salt together in bowl. 3. To serve: Arrange the grilled chicken skewers on a platter or over bed of rice, alongside a bowl of the sauce, and lemon wedges on the side (optional). 4. For the rice pilaf: 5. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside. 6. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. 7. Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil. 8. Reduce the heat to low, cover with a tight fitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed. ---------------------------------------------------------------------------
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