Chicken Kebabs with Herbed Rice

Ingredients

For the Chicken Kebabs

• 500g (1 lb) chicken breast or thighs, cut into 1.5-inch cubes
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander powder
• ½ tsp turmeric (optional)
• 1 tsp salt
• ½ tsp black pepper
• Wooden or metal skewers

For the Herbed Rice

• 1 cup basmati or long-grain rice
• 2 cups chicken or vegetable broth (or water)
• 1 tbsp olive oil or butter
• 1 clove garlic, minced
• ½ tsp salt
• ¼ cup fresh parsley, finely chopped

Garnish

• Lemon wedges
• Extra parsley

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Instructions

1. Marinate the Chicken

1. In a large bowl, mix olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, salt, and black pepper.
2. Add chicken cubes, toss well to coat, and cover.
3. Marinate at least 30 minutes (best if 2–4 hours, or overnight).

2. Assemble the Skewers

1. Thread marinated chicken pieces onto skewers, alternating with onion and bell pepper chunks.
2. Brush lightly with olive oil before grilling.

3. Cook the Kebabs

• Grill method: Preheat grill to medium-high, cook skewers 10–12 minutes, turning occasionally, until chicken is fully cooked (internal temp 75°C / 165°F).
• Oven method: Preheat oven to 220°C (425°F). Bake skewers on a rack for 15–20 minutes, turning halfway. Broil for 2 minutes at the end for char.

4. Prepare the Herbed Rice

1. Rinse rice until water runs clear.
2. Heat oil/butter in a pot, sauté garlic for 1 min.
3. Add rice, stir to coat, then pour in broth and salt.
4. Bring to boil, reduce heat, cover, and simmer 12–15 minutes until rice is cooked.
5. Fluff with a fork, stir in parsley.

5. Serve

• Place a bed of herbed rice on a plate.
• Top with chicken kebabs.
• Garnish with lemon wedges and parsley.