Chicken Kebab Skewers with Basmati Rice and Green Peas
30 minutes
Difficulty:
Medium
Nutritional Values
Calorie
400
Protein
35g
Carbohydrate
35g
Fiber
4g
Fat
12g
Sugar
2.5g
Ingredients
4
For the Chicken Kebabs:
1 tablespoon olive oil
Juice of 1/2 lemon
2 garlic cloves, minced
1 teaspoon black pepper
1 teaspoon salt
500 grams boneless, skinless chicken breasts, cut into equal-sized cubes
0.5 teaspoon chili flakes (optional)
For the Basmati Rice:
200 grams basmati rice
1 tablespoon olive oil
0.5 cup frozen green peas
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon seven spices
0.5 teaspoon turmeric
1 teaspoons salt
0.5 teaspoon black pepper
Method
1. Prepare the Rice:
- Wash the basmati rice thoroughly and soak it in water for 10 minutes.
- In a microwave-safe bowl, combine the finely chopped onion, minced garlic, and 1 tablespoon olive oil. Microwave on 1000W for 2-3 minutes until fragrant.
- Add the drained rice, seven spices, turmeric, black pepper, salt, and frozen peas. Mix well.
- Pour in 500 ml of boiling water and cover with a microwave-safe lid.
- Select the rice cooking option on your microwave and press start. Stir occasionally and add more water gradually if needed.
2. Prepare the Chicken Kebabs:
- In a medium bowl, combine the chicken cubes, olive oil, lemon juice, minced garlic, black pepper, salt, and chili flakes. Mix well to coat evenly.
- Thread the marinated chicken onto 6-8 wooden skewers.
3. Cook the Kebabs:
- Arrange the chicken skewers on a wire rack.
- Select Combination 2 (Convection + Microwave) on your oven and set the cooking time 12-15 minutes depending on the chicken pieces size. Flip halfway through to ensure even cooking. (Cooking time may vary based on the size of the chicken pieces)
4. Serve:
- Place the cooked chicken kebab skewers over the basmati rice.
- Garnish with fresh mint leaves and serve immediately.
