Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup basmati rice
- 2 cups water
- 1/4 tsp saffron threads
- 1 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Skewers
- Grill or grill pan
- Small saucepan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, salt, and black pepper. Add chicken, onion, and bell peppers to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat.
3. Thread chicken, onion, and bell pepper onto skewers, alternating between each ingredient.
4. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
5. While the skewers are cooking, prepare the saffron rice. Rinse basmati rice in cold water until the water runs clear. In a small saucepan, bring water to a boil. Add saffron threads and stir until the water turns yellow. Add rice and butter to the saucepan and stir to combine. Cover and reduce heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Fluff the rice with a fork and season with salt and pepper to taste.
7. Serve chicken kebab skewers over saffron rice.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 38g
- Protein: 32g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless chicken thighs or tofu for a vegetarian option.
- Red and yellow bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add a teaspoon of turmeric to the saffron rice for an extra flavor and color boost.
- Use a different marinade for the chicken, such as teriyaki or honey mustard.
- Add pineapple chunks to the skewers for a sweet and tangy twist.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Cut chicken and vegetables into similar-sized pieces to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F.
Storage instructions:
- Store leftover chicken kebab and saffron rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken kebab in the microwave or oven until heated through.
- Reheat saffron rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve chicken kebab skewers on a bed of saffron rice with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a side salad or grilled vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
- If the saffron rice is too dry, add a splash of water and stir until heated through.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Kebabs originated in the Middle East and were traditionally made with lamb or beef.
Flavor profiles:
- The chicken kebab is savory and slightly spicy, while the saffron rice is fragrant and slightly sweet.
Serving suggestions:
- Serve with a side of tzatziki sauce or hummus for dipping the chicken kebab.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Persian