Chicken Kebabs and Lemon Rice
Serves: 6-8 servings
Moist and juicy tandoori chicken kebabs with tangy, lemon rice.
Chicken Kebabs
  • 6 chicken breasts, medium cubes
  • ½ cup yoghurt, plain regular or Greek
  • 2 teaspoons garlic, minced
  • 2 teaspoon ginger, minced
  • 1 lemon, juiced
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 2 tablespoons of heavy cream/milk
  • ½-1 teaspoon cayenne powder
  • 2 teaspoons salt
  • 2 bell peppers, any colour, large cubes
  • 1 red onion, in chunks
  • ¼ cup oil for drizzling
  • Butter for basting, melted
  • 12-14 wooden skewers, soaked in water
Lemon Rice
  • 6 cups cold, leftover rice
  • ¼ cup oil
  • 12 curry leaves
  • 1½ teaspoons black mustard seeds
  • 2 green chillies, split in half
  • 1½ teaspoons turmeric
  • 1 teaspoon ground cumin
  • ½ cup lemon juice
  • 1 cup cashews, raw
  • fresh mint or cilantro
Chicken Kebabs
  1. Place the chicken cubes in a glass bowl.
  2. Add everything for the marinade: yoghurt, garlic, ginger, turmeric, cumin, garam masala, coriander, cayenne powder, lemon juice and heavy cream.
  3. Mix thoroughly with the chicken and refrigerate for at least 4 hours and up to 6.
  4. When ready to cook, salt the chicken.
  5. Thread the chicken onto the skewers alternating with the peppers and onions.
  6. I used about 5 pieces of chicken on a skewer.
  7. You may use less if your pieces are big or more if they are small.
  8. Don't leave too much space between them but don't pack too tightly either.
  9. Allowing them to touch will ensure a juicer kebab.
  10. Repeat until all the chicken is threaded.
  11. Heat your grill to 400-450 degrees.
  12. Grease the grates.
  13. Drizzle the oil over the chicken kebabs and place the chicken kebabs on the hot part of the grill.
  14. Let sear all around.
  15. Don't force the chicken off, when its ready, it will release and you can turn them around to sear all sides.
  16. Once the chicken is browned on all sides, move the chicken to a lower temperature and let it finish cooking.
  17. Use some foil to tent if the you feel the chicken is drying out, you can also baste with some melted butter.
  18. The chicken will take about 15-20 minutes for medium size pieces.
  19. Pull off the grill and serve hot.
Lemon Rice
  1. In a large fry pan or skillet, heat the oil on medium high heat and add the raw cashews.
  2. Fry till the cashews are golden brown.
  3. Pull the cashews out and put aside.
  4. To the hot oil, add the mustard seeds.
  5. Allow the seeds to begin popping, add the curry leaves and the split green chillies.
  6. Careful when adding the curry leaves, they splutter, have a lid handy to cover.
  7. Add the cold rice and start to mix thoroughly.
  8. Add the turmeric and ground cumin.
  9. Fry the rice until hot and mixed through with the spices.
  10. Add the lemon juice and check for salt.
  11. Adjust lemon juice and salt to taste.
  12. I like lots of lemon in my rice so I use a lot.
  13. Taste and adjust to your liking.
  14. Cook a minute longer and pull off the heat.
  15. Add half of the cashews and mix through.
  16. Sprinkle the rest on the top before serving along with some chopped mint or cilantro.
Nutrition Information
Serving size: 1 cup/2 skewers
Recipe by Coffee and Crumpets at