Chicken Kababs and Yellow Rice
40 - 60 Minutes
Middle East/Mediterranean
Serves: 4-6
Ingredients
CHICKEN KABABS
2 pounds boneless chicken breast or thighs, cut in small cubes
1 tablespoon ginger garlic paste
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala or all spice powder
1 tablespoon onion powder
1 tablespoon paprika
Juice of one lemon
1/2 cup plain yogurt
2 tablespoons tomato paste
1 tablespoon olive oil
YELLOW RICE
2 cups Royal® Chef’s Secret Long Grain Basmati Rice
3 cloves of garlic, crushed
Half a teaspoon salt
1/4 teaspoon turmeric powder
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small cinnamon stick
1 small bay leaf
2 cups chicken broth
6-7 threads of saffron, crushed and bloomed in 2 ice cubes until melted.
Preparation
CHICKEN KABABS
- Marinate the chicken cubes in all the mentioned ingredients for at least 2 hours.
- Skewer the chicken tightly using bamboo skewers. Bring to room temperature, and then grill on medium high heat for 5-6 minutes on each side until fully cooked and golden.
- Grill some thick cut onions, bell peppers, and green chilies on the side of the pan.
YELLOW RICE
- Heat a wide pot. Add butter, olive oil, the whole spices, and garlic.
- sauté until the garlic is fragrant. Add the rice, salt, turmeric, and saffron and toast for a few minutes.
- Add chicken broth and 2 cups of hot water and bring to a rolling boil. Lower the heat, cover and cook on low heat for 15-18 minutes until the water has evaporated and the rice is fluffy and cooked through.
- Plate the rice, and top with the skewered chicken kababs and grilled veggies. Serve with white sauce and red sauce. Enjoy!
