• Najwa Kronfel

Grilled Chicken Kebabs, Herbed Jasmine Rice, Salad, Lemony Chickpeas and Yogurt-Tahini Sauce

Grilling season how I love you. Outdoor grilling makes me really happy, you can grill anything you want without saturating your house with smoke. Kebabs are my favorite thing to grill, I put anything on a skewer for a quick lunch or dinner. The key to a successful chicken skewer is to cut same size pieces (or at least try). That will ensure everything cooks evenly.  

When I make kebabs, I also make yogurt-tahini sauce. This is a wonderful sauce that goes excellent with anything grilled. It’s just fantastic. Herbed jasmine rice is also a great complement to this meal. I like to put onions and red peppers in between the chicken, you can try other veggies like zucchini or grape tomatoes, just don’t over crowd the skewer. If you are having a party, you can make the sauce, salad and marinate the chicken the day before and it will actually taste better. With this platter, you will impress your guest effortlessly. 


makes 8 to 10 skewers 

For the chicken

2 ½ pounds skinless-boneless 

chicken breast, cut in 1-inch cubes

2 tbsp dijon mustard

the juice of 1 lemon

1 tsp cumin

1 garlic clove, minced

3 tbsp olive oil

salt and pepper

1 red bell pepper, cut into pieces

1 large red onion, cut into wedges 

In a bowl, combine all the ingredients (except the chicken, red bell pepper and onion) whisk until smooth. Add the chicken and mix well making sure every piece is coated with the marinade. Thread the chicken, red bell pepper and onions onto the skewers. If you are using wooden skewers, soak them 15 minutes in water first (I used metal skewers). Let the chicken marinade at least for 30 minutes or over night. Grill the for about 4 minutes on each side. 

For the rice:

1 ½ cup jasmine rice

3 tbsp olive oil

salt to taste

boiling water

1/2 cup parsley, chopped

1/2 cup cilantro, chopped

Soak the rise in cold water for 15 minutes then strain well. Heat the olive oil and sauté the rise for 2 minutes, or until well coated and slightly translucent. Stir in the salt. Add enough boiling water to come about ½ inch above the rise, Let it boil vigorously for 2 minutes then cover it and reduce the heat to low. Let it cook for 20 minutes or until rice is cook through. Take it of the heat and let it rest covered for 10 minutes. Fluff the rice with a fork and stir in the herbs.

For the Chickpeas

2 cups cooked chickpeas

the juice and zest of a lemon

3 tbsp olive oil

salt and pepper

½ tsp cumin powder

Combine all the ingredients in a bowl making sure all the chickpeas are well coated.

For the salad

2  tomatoes, diced  

1 Persian cucumber, seeded and diced 

1 medium onion, finely chopped 

1 cup parsley, chopped

the juice of a lemon

1/4 olive oil

1 tsp cumin

salt and pepper

In a bowl, add all the ingredients and mix well. 


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