Spicy Chicken Kebabs

with Dill Rice

Just about every cuisine in the world has a version of cooking “stuff on a skewer.” That’s hardly surprising, given that the very first attempts at cooking would have been holding meat that had been hunted over an open flame of a campfire.

This recipe is inspired by some of the kebabs my wife and I sampled during our travels to the Middle East -- spicy and delicious.

Spicy Chicken Kebabs with Dill Rice Recipe

(Serves About 4)

Ingredients

For the Chicken:

  • 6 Chicken Thighs (Boneless, Skinless and Cut into 1-inch Pieces)

  • 1 Large White Onion

  • ½ Cup Whole Milk Yogurt

  • 1 Teaspoon Red Chili Powder

  • 1 Teaspoon Ground Turmeric

  • 2 Cloves Garlic (Minced)

  • 2-Inches Fresh Ginger (Minced)

  • 1 Pinch Saffron (Bloomed in Water)

  • 1 Lemon (Juice and Zest)

  • 1 Pinch Kosher Salt

  • 1 Pinch Ground Black Pepper

  • ¼ Cup Fresh Italian Parsley (Finely Chopped)

  • 1 Lemon for Garnish

 

For the Dill Rice:

  • 2 Cups Basmati Rice

  • ½ Cup Fresh Dill (Finely Chopped)

  • ½ Stick Butter (Chopped into Cubes)

  • Kosher Salt

  • Ground Black Pepper

Instructions

For the Chicken:

  1. Combine all the ingredients (except the chicken) in a large bowl to form a marinade.

  2. Add the chicken and massage well with the marinade.

  3. Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes.

  4. Peel the onion and cut into large chunks.

  5. When ready to cook, place a chunk of onion onto a skewer. If you are using wooden skewers, soak them first so they don’t burn.

  6. Then place 4-6 pieces of chicken on to the skewer.

  7. Finally place another chunk of onion.

  8. Do this with all skewers until the chicken is all used up.

  9. Broil the skewers until the chicken comes to 165 degrees Fahrenheit.

  10. Allow to rest for 3-5 minutes under foil, reserving all of the juices.

For the Dill Rice:

  1. Cook the Basmati according to instructions.

  2. While the rice is cooking, chop the dill as finely as you can, and place in a large bowl.

  3. Once the rice is cooked, place in the bowl with the dill and with the cubed butter.

  4. Toss together until the dill is evenly distributed and the butter had melted into the rice.

  5. Season with salt and pepper.

To Serve:

  1. Spread the dill rice on a large flat serving platter.

  2. Lay the skewers on top of the rice and dribble the reserved juices over the chicken.

  3. Serve with quarters of lemon, some Raita (yogurt dipping sauce with mint and cucumber), and a Kachumber salad (made with tomatoes and cucumber). 

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© 2016-2020 Simon Majumdar

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