Chicken And Haloumi Skewers With Pilaf - cooking recipe

Ingredients

2 1/2 cups chicken stock
2 tbsp butter
1 medium onion, finely chopped
1 None bay leaf
1 1/3 cups basmati rice, rinsed and drained
1 1/3 lbs boneless skinless chicken breasts, cut into 3/4-inch cubes
8 oz haloumi cheese, cut into 16 pieces
8 None cherry tomatoes
2 tbsp olive oil
None None FOR THE YOGURT SAUCE
1 cup Greek-style yoghurt
1/2 clove garlic, crushed
1 tsp finely grated lemon peel
1 tsp lemon juice
2 tbsp finely chopped fresh flat-leaf parsley

Preparation

For the pilaf, melt butter in medium saucepan on medium heat. Cook onion, stirring, until soft. Add bay leaf and rice; cook, stirring, 2 mins. Add stock; bring to a boil. Reduce heat to low; simmer, covered, about 10 mins or until rice is tender and liquid absorbed.
To make yogurt sauce, combine ingredients in medium bowl.
Thread chicken, cheese and tomatoes alternately onto skewers; brush with oil.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook skewers, turning, until chicken is cooked through. Serve skewers with pilaf and yogurt sauce.