By The Smoths
Chicken Kebabs with Golden Rice & Tomato Salad
6 steps
Cook:35min
Herby zhoug – a Yemenite spice paste of coriander, cloves, parsley and chilli – coats our juicy free-range British chicken kebabs. Sizzled over a pan till golden and delicious. Fragrant turmeric and cumin join vitamin K-dense spinach in fluffy rice, while sweet tomatoes brighten the dish.
Updated at: Thu, 17 Aug 2023 03:57:49 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories640.1 kcal (32%)
Total Fat28.9 g (41%)
Carbs39.2 g (15%)
Sugars4.4 g (5%)
Protein53.2 g (106%)
Sodium388.5 mg (19%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring a medium saucepan filled with hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Step 2
In a large bowl, mix the zhoug with 1 tsp oil and a pinch of seasoning. Cut the chicken into bite-sized pieces and add to the bowl. Leave to marinate.
Step 3
Make the salad; finely slice the onion. Roughly chop the tomatoes. Add both to a bowl with the vinegar, cumin seeds, 1 tsp olive oil and a pinch of seasoning. Toss to combine.
Step 4
Thread the chicken onto the skewers, then brush with any remaining zhoug. Heat a frying pan on medium heat. Add the kebabs and cook for 10-15 mins, turning regularly, until the chicken is golden brown. Check the chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Remove the kebabs and keep warm.
Step 5
Reheat the pan with 1 tsp oil on medium heat. Add the turmeric, ground cumin, spinach and cooked rice. Mix well and cook for 2-3 mins, until the spinach has wilted. Season to taste.
Step 6
Serve the rice topped with the chicken kebabs and the tomato salad on the side.
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