In a bowl, combine the yogurt, spices, oil, and vinegar.

Mix well, add the chicken thighs, cover, and let marinate for at least 2 hours.

Soak the skewers in water so they don't burn in the oven.

Thread the chicken, bell peppers, and onion alternately onto the skewers until all ingredients are used.

Arrange all the skewers in a baking pan.

Cover with foil and bake in a preheated oven at high heat for about 45 minutes.

Remove the foil and broil for 5 minutes to brown the top.

For the rice, add the ghee or butter to a pot, then add the aromatics (cinnamon stick, bay leaf, peppercorns, cloves) and sauté until fragrant.

Add the rice and stir, then add salt, turmeric, curry powder, and the bouillon cube. Mix well.

Pour in about 4 cups boiling water or broth (about 950 ml).

Once the liquid is absorbed, reduce the heat and cook until the rice is fully done.

Serve with pita bread or the spiced rice, alongside tahini sauce. Enjoy!