• 2servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, C, D, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 tbsp Greek yogurt

  2. 2 1/2 cm piece ginger , grated

  3. 2 lemons

  4. pinch ground coriander

  5. pinch ground garam masala

  6. pinch ground cumin

  7. pinch ground turmeric

  8. 2 chicken breasts , cut into chunks

  9. 1 red onion , sliced

  10. 1 punnet cherry tomato

  11. 150 g basmati rice

  12. 1 knob butter

  13. handful of finely chopped mint

  14. lemons , to garnish

Instructions Jump to Ingredients ↑

  1. In a large pyrex bowl, combine the Greek yogurt with the ginger, lemon zest and juice of ½ a lemon, coriander, garam masala, cumin and turmeric. Drop the chicken chunks into the yogurt and marinade for a good 3-4 hours (preferably overnight).

  2. On a skewer, thread a piece of chicken then a slice of onion, another chicken chunk, then a cherry tomato and keep going until the skewer is packed. Cook on either a grill or hot griddle pan for 10-12 minutes, turning once, until chicken is cooked through.

  3. For the rice: cook the rice according to the packet instructions, adding the zest and juice of one and a half lemons to the cooking water.

  4. When the rice is cooked, drain it into a sieve and put this back over the sauce pan. Add a knob of butter and cover. When you are ready to serve, add a good pinch of salt and garnish with some finely chopped mint and lemon.


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