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Chicken Kebab

Video instructions:

This recipe makes about 4 servings.

Ingredients:

  • 2 lbs. boneless, skinless chicken breast
  • 4 medium tomatoes

Ingredients for marinade:

  • 1 large yellow onion
  • 3 cloves of garlic, peeled
  • 2 1/2 teaspoons salt
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • 5 tablespoons lime or lemon juice
  • 4 tablespoons olive oil
  • Zest from a whole lime or lemon
  • A pinch of saffron

Ingredients for saffron rice:

  • 3 rice cooker cups uncooked basmati rice [1]
  • 1 1/2 rice cooker cups chicken broth
  • 1 1/2 rice cooker cups water
  • 2 tablespoons olive oil
  • A pinch of saffron

Directions:

  1. Cut onion into 8 or 10 pieces. Puree all the ingredients for the marinade in a food processor.
  2. Cut the chicken breast into 1 1/2 inch pieces. Marinate the chicken in the marinade over night.
  3. Rinse rice a few times and drain well. Put all the ingredients in a rice cooker and cook the rice.
  4. While the rice is cooking, put the chicken onto skewers with 4 or 5 chicken pieces per skewer. You may want to use a second skewer to support the weight of the meat.
  5. Grill the chicken for 7 minutes on one side. Turn them over and cook for another 4 minutes. Grill tomatoes at the same time.
  6. Spread cooked rice over a large plate and place the chicken kebabs and grilled tomatoes. Garnish with lime wedges.

Notes:

  • [1] Although measuring cups for rice cookers may vary, most tend to be about 3/4 standard cup. If you don't have a rice cooker measuring cup, you can use 2 1/4 standard cups of uncooked rice with 1 1/8 standard cups chicken broth and 1 1/8 standard cups water.
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