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Chicken Kebab & Afghan Rice

Afghan Kitchen's Chicken Kebab with Afghan rice
Prep Time
15 min
Cook Time
2h
Yields
6 servings

Afghan Kitchen’s Chicken Kebab is marinated with the chef’s special spice blend and grilled over fire. It is served with an iconic side dish of Afghan rice – fragrant, flavoured rice studded with nuts, dried fruit and sliced carrot.

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ingredients

Afghan Rice

2
cups (450 mL) rice
½
tsp (2 mL) cumin
½
tsp (2 mL) cardamom
2
tbsp (30 mL) chili powder
1
tsp (5 mL) white sugar
2
tbsp (30 mL) canola oil
1
whole carrot, sliced & caramelized
¼
cup (59 mL) raisins, steamed
2
tbsp parsley, thinly sliced
¼
cup (59 mL) almonds, slivered

Chicken Marinade, Kebab & Assembly

½
cup lemon juice
7
cloves garlic, crushed
2
cups (500 mL) Greek yogurt
salt
1
tsp black pepper
3
tsp cilantro seed, ground
2 ½
lbs chicken breast, cubed
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directions

Notes

Note: The chicken needs to be marinated overnight. 

Step 1

Pre-heat oven to 450ºF.

Step 2

Rinse, soak and boil rice for 20 minutes.

Step 3

In a pan, sweat spices together with sugar for approximately 10 minutes until the oil is caramelized.

Step 4

Pour the sauce over the rice and bake in an oven for 1 hour at 450ºF.

Step 5

Top baked rice with caramelized carrots, steamed raisins, parsley and slivered almonds.

Step 6

For the chicken marinade: Mix lemon juice, crushed garlic, yogurt, salt, pepper and cilantro in bowl.

Step 7

Add cubed chicken and marinate in refrigerator overnight.

Step 8

For the kebab: Skewer marinated chicken to create kebabs.

Step 9

Grill chicken kebabs over fire for about 15 minutes, frequently turning.

Step 10

For assembly: Remove grilled chicken from skewer and serve with a portion of Afghan rice.

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