A classic Persian dish. Tender chicken pieces, marinated in a blend of aromatic spices, are skewered and grilled to perfection. Served with fragrant saffron-infused rice, this dish offers a delightful taste of the Middle East.
40 MINS (Without Marinating Time)
500g boneless chicken, cut into cubes
3 tbsp yogurt
2 tbsp olive oil
1 tbsp RK Cumin Powder
1 tbsp RK Coriander Powder
1 tbsp RK Paprika Powder
1 tbsp minced garlic
Salt and pepper to taste
1 cup RK Basmati Rice
2 tbsp butter
A pinch of saffron strands soaked in 2 tbsp hot water
Fresh parsley, chopped
In a bowl, mix yogurt, olive oil, ground cumin, ground coriander, paprika, minced garlic, salt, and pepper.
Add chicken cubes to the marinade, ensuring each piece is well-coated. Marinate for at least 2 hours.
Rinse basmati rice under cold water until the water runs clear.
In a pot, cook rice until it is cooked. In the final minutes of cooking, add butter and the saffron-soaked water. Fluff the rice with a fork.
To grill the chicken, skewer marinated chicken cubes onto metal or soaked wooden skewers.
Grill until the chicken is cooked through and has a nice char.
Serve Chelo Chicken Kebab over saffron rice. Garnish with grilled tomatoes and chopped fresh parsley.