Chicken And Haloumi Skewers With Pilaf

• 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

1. 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.
2. To make yogurt sauce, combine ingredients in medium bowl.
3. Thread chicken, cheese and tomatoes alternately onto skewers; brush with oil.
4. 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.

chicken stock, butter, onion, bay leaf, basmati rice, chicken breasts, haloumi cheese, tomatoes, olive oil, yogurt sauce, yoghurt, clove garlic, lemon peel, lemon juice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34797 (may not work)