Chicken Kabob Recipe

Cooking Directions

1. 1

   Marinate the Chicken

   In a large bowl, combine Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, saffron, salt, and black pepper. Add chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. 2

   Prepare the Rice

   Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is fluffy and cooked through.

3. 3

   Make the Vinaigrette

   In a small bowl, whisk together olive oil, juice of the lemon, finely chopped cilantro, salt, and pepper to taste. Set aside.

4. 4

   Grill the Chicken

   Preheat the grill to medium-high heat. Thread marinated chicken onto skewers. Place skewers on the grill and cook for about 15-20 minutes, turning occasionally, until chicken is cooked through and has grill marks.

5. 5

   Grill the Tomato

   Slice the tomato in half and grill it for about 2-3 minutes on each side until slightly charred.

6. 6

   Serve

   On a plate, serve a portion of saffron rice, grilled chicken kabobs, grilled tomato, and a side of mixed greens drizzled with the cilantro lemon vinaigrette.