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['Juicy Chicken Shish Kebab served with fluffy lemon rice.', 'Close-up of grilled chicken skewers alongside vibrant lemon rice.', 'Side view of chicken kebabs and lemon-flavored rice on a plate.', 'Tender pieces of chicken shish kebab with aromatic lemon rice.']
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Chicken Shish Kebab with Lemon Rice

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 650
A flavorful combination of spiced chicken skewers served with fragrant lemon rice, perfect for a satisfying meal.

Ingredients

Rice and Lentils

  • 1 cup basmati rice (rinsed and soaked for 15 minutes)
  • 2 teaspoons Urad dal split (rinsed and dried)
  • 2 teaspoons ghee (or olive oil)
  • 1 teaspoon brown mustard seeds (or black)
  • 1-2 whole serrano chillies (trimmed (optional))
  • 10-12 pieces curry leaves
  • 2 tablespoons cashews (split in half (or slivered almonds))
  • 1 teaspoon ginger paste (about ½ inch)
  • 0.5 teaspoon salt
  • 0.25 teaspoon turmeric powder
  • 0.5 teaspoon ground cumin
  • 1.25 cups water
  • 1 lemon lemon (juiced) (to add after cooking)
  • 2-3 tablespoons chopped cilantro (for garnish)

Chicken

  • 1 lb chicken breasts (cut into 1-inch pieces)
  • 0.5 cup cherry tomatoes
  • 1 medium onion (cut in 1 inch pieces, layers separated)
  • 2 pieces bell peppers (red + green, cut in 1-inch pieces)
  • 1-2 zucchini zucchini (cut in ½-inch rounds)

Skewers

  • 6 inches bamboo skewers (pre-soaked if air-frying or broiling)

Yogurt Marinade

  • 0.25 cup plain Greek yogurt
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice (juice of 1 small lemon)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon garlic powder
  • 0.5 teaspoon ginger powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garam masala
  • 2 teaspoons coriander powder

Instructions 

  • Rinse rice until water runs clear, soak for 15 minutes, then prepare marinade and vegetables.
  • Mix yogurt, olive oil, lemon juice, and spices; marinate chicken and vegetables. Thread onto skewers in desired pattern.
  • Preheat pressure cooker, add ghee, mustard seeds, and urad dal; sauté until golden. Add chilies, curry leaves, cashews, ginger, salt, and spices; sauté briefly.
  • Place skewers on a trivet inside the cooker with rice, pressure cook for 6 minutes, then release pressure after 5 minutes.
  • Remove skewers, fluff rice, drizzle lemon juice over kebabs, and garnish with cilantro. Serve hot.

Notes

Pre-soaking skewers prevents burning; adjust spice levels to taste.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, kebab, rice