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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
Record your recipes and experiments — organized cooking journal