Boneless Chicken Kabob Recipe
Skewers of marinated boneless chicken served with sabzi spinach salad, rice, and tandoori naan.
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Ingredients
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For the Chicken Kabobs
For the Sabzi Spinach Salad
For the Rice
For the Tandoori Naan
Method
Preparing the Chicken Kabobs
- 1
Marinate the Chicken
In a large bowl, combine the plain yogurt, lemon juice, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil. Mix well until smooth.
- 2
Add Chicken
Cut the boneless chicken breasts into 1-inch cubes and add them to the marinade. Ensure the chicken is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3
Prepare Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken onto the skewers.
- 4
Making the Sabzi Spinach Salad
- 5
Prepare the Vegetables
In a large bowl, combine the fresh spinach, diced cucumber, diced tomatoes, and thinly sliced red onion.
- 6
Dress the Salad
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
- 7
Add Feta
Sprinkle the crumbled feta cheese over the salad just before serving.
Cooking the Rice
- 8
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 9
Cook the Rice
In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
Preparing the Tandoori Naan
- 10
Make the Dough
In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 10 minutes until frothy.
- 11
Combine Ingredients
In a large bowl, combine the all-purpose flour and salt. Add the yeast mixture, plain yogurt, and olive oil. Knead the dough until smooth and elastic, about 8-10 minutes.
- 12
Let it Rise
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
- 13
Shape the Naan
Preheat a skillet over medium-high heat. Divide the dough into equal pieces and roll each piece into a flat oval shape.
- 14
Cook the Naan
Cook each naan in the hot skillet for 2-3 minutes on each side, until golden brown and puffed up.
