Paired with Persian rice, this chicken kebabs recipe is sure to be a hit at the dinner table. Serve with fresh lemon wedges and mint to complete the dish.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 1 hour marinating time
+ 1 hour marinating time
Ingredients
800g Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
1 large brown onion, coarsely chopped
¼ cup (60ml) extra virgin olive oil
1 lemon, rind finely grated, juiced
1 tsp ground turmeric
2 tsp salt
2 tsp freshly ground black pepper
Chargrilled tomato wedges, to serve
Chargrilled red onion wedges, to serve
Lemon wedges, to serve
Mint leaves, to serve
Persian rice
2 cups (400g) basmati rice, rinsed, drained
2½ cups (625ml) water
40g butter
1 tsp salt
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken in a large sealable plastic bag. Add the onion, oil, lemon rind, lemon juice, turmeric, salt and pepper. Seal and toss to combine. Place in the fridge for 1 hour or overnight to develop the flavours.
Step 2
To make the Persian rice, place the rice, water, butter and salt in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover the pot with a paper towel or tea towel and cook for 15 mins or until rice is tender and liquid is absorbed. Use a fork to separate the grains. Transfer to a serving bowl and set aside.
Step 3
Meanwhile, thread the chicken onto 8 metal or soaked bamboo skewers. Heat a greased chargrill over medium-high heat. Cook the skewers for 5 mins each side or until golden brown and cooked through. Transfer to a serving platter.
Step 4
Serve the chicken and rice with tomato, onion, lemon wedges and mint.
