Persian Gluten-Free Chicken Kabobs with Saffron Basmati Rice and Cucumber Yogurt Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• For the Chicken Kabobs: 800g boneless, skinless chicken thighs 1 large red onion 2 cups cherry tomatoes 2 medium zucchini 1 cup Persian olives, pitted 1/4 cup olive oil 3 tbsp fresh lemon juice 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp ground coriander Salt and black pepper, to taste For the Saffron Basmati Rice: 1 cup basmati rice 2 cups water or chicken broth 1/4 tsp saffron threads 1/4 tsp salt For the Cucumber Yogurt Sauce: 1 large cucumber 1 cup plain Greek yogurt 1/4 cup fresh dill, chopped 1/4 cup fresh mint, chopped Salt and black pepper, to taste 2 tbsp extra virgin olive oil

Instructions

1. For the Chicken Kabobs:
2. In a large bowl, combine chicken, red onion, cherry tomatoes, zucchini, olives, olive oil, lemon juice, garlic, cumin, coriander, salt, and pepper. Mix well to coat all ingredients evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Thread the marinated ingredients onto skewers, alternating between chicken and vegetables. For the Saffron Basmati Rice:
4. Rinse the basmati rice under cold water until the water runs clear.
5. In a medium saucepan, bring water or chicken broth to a boil. Add rice, saffron threads, and salt. Stir once, cover, and reduce heat to low. Cook for 15 18 minutes or until the rice is tender and has absorbed the liquid. Fluff with a fork and let stand for 5 minutes before serving. For the Cucumber Yogurt Sauce:
6. Grate the cucumber on a box grater, then squeeze out excess liquid using a cheesecloth or kitchen towel.
7. In a mixing bowl, combine grated cucumber, yogurt, dill, mint, salt, and pepper. Stir in olive oil and adjust seasonings to taste. For Assembly:
8. Preheat the oven to 400°F (205°C).
9. Place the skewered chicken kabobs on a baking sheet lined with parchment paper. Bake for 20 25 minutes or until cooked through and the chicken is no longer pink inside.
10. Serve the kabobs over saffron basmati rice, drizzled with cucumber yogurt sauce.

Chef’s Insight

Saffron is a rare and expensive spice, but it adds an incredible depth of flavor to the rice.

Notes

Serve with a crisp white wine, such as Sauvignon Blanc or Chardonnay.